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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Homemade Cinnamon Streusel Recipe

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These pumpkin cream cheese swirl muffins feature a moist pumpkin base, a tangy cream cheese swirl, and a crunchy cinnamon streusel topping, perfect for cozy fall mornings or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (for gluten-free option, substitute with almond or oat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ⅓ cup (65g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (45g) unsalted butter, cold and cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or spray with non-stick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, beat granulated sugar, brown sugar, and eggs until pale and fluffy, about 2-3 minutes.
  4. Add pumpkin puree, oil or melted butter, and vanilla extract to the sugar and egg mixture; mix until smooth and creamy.
  5. Gradually fold dry ingredients into wet mixture using a spatula until just combined; batter should be thick but pourable.
  6. In a separate bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until silky smooth.
  7. Fill each muffin cup halfway with pumpkin batter. Dollop 1 tablespoon of cream cheese mixture on top, then add another ¼ cup of pumpkin batter over it.
  8. Use a skewer or knife to gently swirl the cream cheese into the pumpkin batter, creating marbled swirls.
  9. Prepare streusel topping by mixing flour, brown sugar, cinnamon, and salt. Rub in cold cubed butter with fingertips until coarse crumbs form.
  10. Sprinkle cinnamon streusel generously over each muffin cup, pressing lightly to stick.
  11. Bake for 22-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs and muffins are golden brown.
  12. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened but not melted cream cheese for best swirl effect. Do not overmix batter to keep muffins tender. Keep butter cold for streusel topping to achieve crumbly texture. Bake muffins immediately after preparation for best rise and texture. Tent with foil if muffins brown too quickly but need more baking time. Variations include gluten-free flour, vegan substitutions, adding nuts, or swapping swirl flavors.

Nutrition

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

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