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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Streusel Recipe

Cozy Pumpkin Cream Cheese Swirl Muffins - featured image
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These Cozy Pumpkin Cream Cheese Swirl Muffins with Cinnamon Streusel combine tender pumpkin muffins with creamy pockets of sweetened cream cheese and a crumbly cinnamon streusel topping, perfect for fall mornings.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves (optional)
  • ½ tsp salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80 ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60 ml) buttermilk or plain yogurt
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ tsp vanilla extract (for cream cheese swirl)
  • ⅓ cup (40 g) all-purpose flour (for streusel)
  • ⅓ cup (65 g) light brown sugar (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 3 tbsp (45 g) unsalted butter, cold and cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
  2. Make the streusel topping: In a small bowl, combine ⅓ cup flour, ⅓ cup brown sugar, and 1 tsp cinnamon. Add cold butter cubes and mix with a pastry cutter or fingers until coarse crumbs form. Set aside or refrigerate.
  3. Mix dry ingredients for muffin batter: In a large bowl, whisk together 1 ¾ cups flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Combine wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, pumpkin puree, oil, eggs, vanilla extract, and buttermilk until smooth.
  5. Fold wet ingredients into dry ingredients gently with a rubber spatula until just combined; do not overmix.
  6. Prepare cream cheese swirl: Beat softened cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until smooth and creamy.
  7. Assemble muffins: Spoon about 1 tablespoon of pumpkin batter into each muffin cup. Add about 1 teaspoon of cream cheese mixture on top, then another tablespoon of pumpkin batter. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter. Top each muffin with a generous sprinkle of cinnamon streusel.
  8. Bake for 22-27 minutes. Start checking at 22 minutes by inserting a toothpick into the muffin (avoid cream cheese swirl area). It should come out with a few moist crumbs but no raw batter.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. The streusel will crisp up as they cool.

Notes

Do not overmix the batter to avoid tough muffins. Keep butter cold for the streusel to create crumbly topping. Use room temperature eggs and cream cheese for smooth blending. Chill cream cheese mixture slightly if it leaks during baking. For stronger cinnamon flavor, sprinkle cinnamon on streusel before baking.

Nutrition

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

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