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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Cinnamon Streusel

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These Cozy Pumpkin Cream Cheese Swirl Muffins feature luscious pockets of tangy cream cheese and a crunchy cinnamon streusel topping, making them a perfect fall treat that is quick and easy to prepare.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk or plain yogurt
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (55g) packed brown sugar (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 3 tbsp (42g) cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 12-cup muffin tin with liners or lightly grease each cup.
  2. Make the cinnamon streusel topping: In a small bowl, combine ¼ cup flour, ¼ cup brown sugar, 1 tsp cinnamon, and a pinch of salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Set aside in the fridge.
  3. Prepare the cream cheese swirl: In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar, 1 egg yolk, and ½ tsp vanilla extract until smooth and creamy. Refrigerate until ready to use.
  4. Mix the muffin batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk vegetable oil, eggs, pumpkin puree, vanilla, and buttermilk or yogurt until smooth.
  5. Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Do not overmix.
  6. Spoon half of the pumpkin batter evenly into the muffin cups. Add about 1 tablespoon of the cream cheese mixture on top of each. Then spoon the remaining pumpkin batter over the cream cheese, covering it gently.
  7. Using a toothpick or butter knife, swirl the cream cheese through the batter in each cup to create marbling.
  8. Sprinkle the cinnamon streusel generously over each muffin, pressing lightly to help it stick.
  9. Bake for 22-25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs and the streusel is golden and crisp.
  10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid dense muffins. Chill the cream cheese swirl before swirling to keep distinct pockets. Use cold butter for the streusel to ensure a crumbly texture. Start checking muffins at 20 minutes to prevent drying out. Muffins taste better the next day but streusel loses some crunch if left too long.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall recipe, easy muffins, homemade pumpkin muffins, cozy breakfast

Find it online: https://yumyep.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-cinnamon-streusel/