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Brown Butter Pumpkin Cream Cheese Muffins Easy Cozy Recipe with Cinnamon Streusel

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Cozy muffins featuring a nutty brown butter batter, a creamy pumpkin cream cheese center, and a crunchy cinnamon streusel topping. Perfect for fall breakfasts or anytime you want a comforting treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (canned or homemade)
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/3 cup (40g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 1/2 tsp ground cinnamon (for streusel)
  • 3 tbsp (42g) unsalted butter, melted (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the butter. Keep cooking, swirling the pan occasionally, until it turns golden brown with a nutty aroma and you see little browned bits forming — about 4 to 6 minutes. Be careful not to burn it. Immediately transfer to a heatproof bowl and let it cool for about 10 minutes.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
  4. Mix the Batter: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until combined. Add the cooled brown butter and whisk again until smooth. Stir in the pumpkin puree and vanilla extract.
  5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Don’t overmix — the batter should be thick but fluffy.
  7. Assemble Muffins: Spoon about 2 tablespoons (30ml) of batter into each muffin cup. Add about 1 tablespoon (15ml) of the cream cheese filling on top, then cover with another 2 tablespoons of batter, spreading gently to seal the cream cheese inside.
  8. Make the Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, melted butter, and a pinch of salt. Mix until crumbly. Sprinkle generously over each muffin.
  9. Bake: Bake for 22 to 25 minutes, or until the streusel topping is golden and a toothpick inserted into the batter (not the cream cheese center) comes out clean.
  10. Cool and Enjoy: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Best enjoyed warm or at room temperature.

Notes

Brown the butter carefully over medium-low heat, swirling constantly to avoid burning. Do not overmix the batter to keep muffins tender. Fully encase the cream cheese filling in batter to prevent leaking. Use paper or silicone liners for easy removal. Muffins are best eaten warm or at room temperature. Can substitute gluten-free flour with xanthan gum and dairy-free cream cheese and butter alternatives for dietary needs. Add cinnamon sugar on top before baking for extra cinnamon flavor.

Nutrition

Keywords: brown butter, pumpkin muffins, cream cheese filling, cinnamon streusel, fall baking, cozy muffins, easy pumpkin recipe

Find it online: https://ovenmila.com/brown-butter-pumpkin-cream-cheese-muffins-easy-cozy-recipe-with-cinnamon-streusel/