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Cozy Brown Butter Pumpkin Cream Cheese Muffins Easy Cinnamon Sugar Streusel Recipe

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These cozy muffins combine the nutty flavor of brown butter with pumpkin and a creamy cream cheese center, topped with a crunchy cinnamon sugar streusel. Perfect for fall mornings or any time you want a comforting treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (240g) pumpkin puree (canned or fresh)
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a light-colored skillet over medium heat. Stir occasionally as it melts and foams, watching closely for it to turn golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  2. Prepare the Streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup sugar, and 1 tsp cinnamon. Cut in 1/4 cup cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Set aside in the fridge to keep cold.
  3. Make the Cream Cheese Filling: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup sugar and 1 tsp vanilla extract until smooth. Cover and chill until ready to use.
  4. Mix the Muffin Batter: In a large bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and optional cloves. In another bowl, whisk the browned butter, pumpkin puree, 2 eggs, 1 cup granulated sugar, 1/2 cup brown sugar, and 1 tsp vanilla until smooth.
  5. Combine: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, just until no flour streaks remain. Do not overmix; a few lumps are fine.
  6. Assemble Muffins: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well. Spoon about 2 tablespoons of batter into each cup, then add roughly 1 tablespoon of cream cheese filling in the center. Top with another 2 tablespoons of batter to cover the cream cheese. Sprinkle generously with cinnamon sugar streusel.
  7. Bake: Bake for 20–25 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean and the tops are golden with a crackly streusel. Tent loosely with foil halfway through baking if streusel browns too quickly.
  8. Cool & Serve: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Best enjoyed warm or at room temperature.

Notes

Use a light-colored pan to brown butter to easily monitor color change and avoid burning. Chill cream cheese filling before dolloping to maintain a creamy center. Do not overmix batter to keep muffins tender. Streusel can be enhanced with a pinch of salt or chopped pecans for crunch. Muffins store well at room temperature for 1-2 days, refrigerated up to a week, and freeze up to 3 months.

Nutrition

Keywords: brown butter, pumpkin muffins, cream cheese filling, cinnamon sugar streusel, fall baking, easy muffins, cozy recipe

Find it online: https://lucastable.com/cozy-brown-butter-pumpkin-cream-cheese-muffins-easy-cinnamon-sugar-streusel-recipe/