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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Streusel Recipe

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These cozy pumpkin cream cheese swirl muffins with cinnamon streusel are moist, flavorful, and perfect for fall gatherings. The cream cheese swirl adds a delightful surprise in every bite, complemented by a crispy cinnamon streusel topping.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure 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)
  • ¼ cup (50g) brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (55g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
  4. Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
  5. Beat cream cheese with sugar, egg yolk, and vanilla extract until smooth.
  6. Spoon a heaping tablespoon of pumpkin batter into each muffin cup, add about a teaspoon of cream cheese mixture on top, then another tablespoon of pumpkin batter. Use a skewer or knife to swirl the cream cheese through the batter gently.
  7. Combine flour, brown sugar, and cinnamon for streusel. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle streusel generously over each muffin.
  8. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool.

Notes

Use softened but not melted cream cheese for a smooth swirl. Do not overmix the batter to avoid dense muffins. Swirl cream cheese gently for a marbled effect. Keep butter cold when making streusel to maintain crumbly texture. Tent muffins with foil if streusel browns too quickly. Muffins can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze individually for up to 3 months.

Nutrition

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

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