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Perfect Small-Batch Pumpkin Cream Cheese Muffins

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These small-batch pumpkin cream cheese muffins are exactly what fall baking should be. Simple, cozy, and deeply satisfying without leaving you with a week’s worth of leftovers, with a hidden cream cheese center and crunchy streusel topping.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 3 tablespoons (45ml) vegetable oil
  • 3 tablespoons (45ml) milk
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (25g) light brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Line 4 to 6 cups of a standard muffin tin with paper liners. Fill the empty cups about halfway with water.
  2. In a small bowl, beat the softened cream cheese with a fork until smooth. Add the powdered sugar and vanilla extract, and mix until combined. Set aside at room temperature.
  3. In another small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter cubes and use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs. Refrigerate while you make the batter.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. In a separate small bowl or liquid measuring cup, whisk together the pumpkin puree, vegetable oil, milk, vanilla extract, and the egg until smooth.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently until just combined. Do not overmix.
  7. Spoon about 1 tablespoon of batter into each lined muffin cup. Drop a small spoonful of the cream cheese filling in the center of each one. Divide the remaining batter evenly over the cream cheese, covering it completely. The cups should be about three-quarters full.
  8. Sprinkle the chilled streusel generously over the top of each muffin.
  9. Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Let cool for at least 10 minutes before serving.

Notes

Don’t overmix the batter. Soften cream cheese properly. Keep streusel cold. Fill empty muffin cups with water for even baking. Use room temperature ingredients. The cream cheese filling will be very hot when the muffins come out of the oven; let them cool for at least 10 minutes before eating.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small batch muffins, fall baking, pumpkin cream cheese, streusel muffins

Find it online: https://zestynora.com/perfect-small-batch-pumpkin-cream-cheese-muffins/