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Cozy Pumpkin Cream Cheese Swirl Muffins with Cinnamon Streusel Topping

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These cozy pumpkin cream cheese swirl muffins feature a moist pumpkin batter with a tangy cream cheese swirl and a crunchy cinnamon streusel topping, perfect for autumn mornings or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) buttermilk or whole milk
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (67g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons (60g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add cold cubed butter and mix with a pastry cutter or fingertips until coarse crumbs form. Chill in the fridge.
  3. Prepare the cream cheese swirl: Beat softened cream cheese with ⅓ cup granulated sugar until smooth and fluffy. Add egg yolk and 1 teaspoon vanilla extract, mix until creamy. Set aside.
  4. Mix dry ingredients for muffins: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Combine wet ingredients: In another bowl, whisk canned pumpkin, granulated sugar, brown sugar, oil, eggs, vanilla, and buttermilk until smooth.
  6. Pour wet mixture into dry ingredients and fold gently with a spatula until just combined. Batter should be thick with some streaks of flour remaining.
  7. Assemble muffins: Spoon about 1 tablespoon of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top, then cover with another tablespoon of pumpkin batter. Use a butter knife or skewer to gently swirl the layers.
  8. Sprinkle cinnamon streusel evenly over each muffin.
  9. Bake for 22-25 minutes or until a toothpick inserted near the edge comes out clean and tops are golden. Avoid inserting toothpick into cream cheese swirl.
  10. Cool muffins in the pan for 5-7 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Use softened cream cheese for smooth swirls. Do not overmix the batter to keep muffins tender. Keep streusel cold until baking to maintain crumbly texture. Start checking muffins at 22 minutes to avoid overbaking. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use coconut cream cheese and plant-based milk. Fresh pumpkin puree can be used if cooked and mashed smooth.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, autumn recipe, cozy muffins, easy pumpkin recipe

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