Pumpkin Cream Cheese Muffins with Streusel
Total Time
50 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(14)
Ingredients
15 muffins
- Cream Cheese Filling
- 6 ounces [170 g] cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- Streusel
- 3/4 cup [107 g] all-purpose flour
- 3/4 cup [180 g] toasted pecans
- 1/3 cup [65 g] granulated sugar
- 1/3 cup [65 g] light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons [70 g] unsalted butter, melted
- Pumpkin Muffins
- 1 1/3 cup [265 g] granulated sugar
- 1 cup [227 g] unsweetened pumpkin puree
- 3 large eggs, at room temperature
- 1/2 cup [112 g] vegetable or canola oil
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- Pinch cloves
- 1 3/4 cup [249 g] all-purpose flour
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Preparation
Step 1
For the filling: In a small bowl, mix together the cream cheese, sugar, and lemon juice until smooth. Refrigerate until ready to use.
Step 2
For the streusel: In a food processor, combine the pecans, flour, sugars, cinnamon, and salt. Pulse a few times until combined and pecans are broken down. Pour melted butter over the top and pulse until the butter is incorporated.
Step 3
For the muffins: Preheat the oven to 350F [180C]. Grease or place liners in muffin pans. In a large bowl, whisk together sugar, pumpkin, oil, eggs, maple syrup, vanilla, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and cloves until smooth. Add flour and stir until combined, then whisk to eliminate lumps.
Step 4
Fill muffin pan cavities 1/3 full with batter. Add a heaping teaspoon of cream cheese filling in the center of each. Top with batter to cover the cream cheese, leaving space for the streusel.
Step 5
Sprinkle about 2 tablespoons of streusel over each muffin. Bake for 20-26 minutes until tops are golden brown and a skewer comes out clean of pumpkin batter. Let cool on a wire rack.
Step 6
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Chef's notes
This recipe works well using either a traditional 12-cup muffin pan or a Flexipan Nonstick Silicone Muffin Mold.
You may have some streusel leftover, which can be frozen for up to 1 month.
