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Moist Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Streusel Recipe

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These moist pumpkin muffins feature a silky cream cheese swirl and a crunchy cinnamon streusel topping, making them a perfect cozy fall treat that’s both comforting and a bit fancy.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) unsalted butter, cold and cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, 1 tsp cinnamon, and a pinch of salt. Cut in cold butter until mixture resembles coarse crumbs. Chill in fridge.
  3. Prepare the cream cheese swirl: Beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and 1 tsp vanilla until smooth and creamy.
  4. Mix dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  5. Combine wet ingredients: Whisk granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, sour cream, and vanilla until smooth.
  6. Fold wet ingredients into dry ingredients gently until just combined; batter will be thick and slightly lumpy.
  7. Assemble muffins: Spoon 2 tablespoons of pumpkin batter into each cup, add 1 tablespoon cream cheese mixture, then top with another 2 tablespoons pumpkin batter. Swirl gently with a knife or skewer to create marbled effect.
  8. Sprinkle about 1 tablespoon of cinnamon streusel on top of each muffin.
  9. Bake for 20-25 minutes until a toothpick inserted in pumpkin batter comes out clean and tops are golden with crispy streusel.
  10. Cool muffins in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Keep butter cold for streusel to ensure crisp topping. Avoid overmixing batter to keep muffins tender. Chill batter 15 minutes if cream cheese swirl melts too much. Muffins are best served slightly warm. Store in airtight container up to 2 days at room temperature, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall baking, moist muffins, easy pumpkin recipe

Find it online: https://lucastable.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-streusel-recipe/