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Kid-Approved Pumpkin Cream Cheese Muffins: Best Easy Recipe

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These kid-approved pumpkin cream cheese muffins with streusel topping are moist, flavorful, and feature a creamy tangy filling and crunchy streusel. Perfect for fall bake sales, Thanksgiving morning, or a cozy weekday treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (30g) old-fashioned oats
  • ¼ cup (55g) cold unsalted butter, cut into small cubes
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla until smooth. Set aside.
  3. Make the streusel topping: In another small bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ cup oats, ½ teaspoon cinnamon, and a pinch of salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Refrigerate until needed.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Mix wet ingredients: In another medium bowl, whisk together 1 cup sugar and ½ cup oil. Add eggs one at a time, then pumpkin puree and vanilla. Whisk until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 liners, filling each about ⅔ full.
  8. Add cream cheese filling: Place a small dollop of cream cheese mixture into the center of each muffin, pressing down slightly.
  9. Top with streusel: Sprinkle streusel generously over each muffin, pressing lightly to adhere.
  10. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack. Let cool at least 10 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Keep streusel cold until ready to use. Test doneness by inserting toothpick into muffin part, not cream cheese. Let muffins cool completely before storing to keep streusel crunchy.

Nutrition

Keywords: pumpkin cream cheese muffins, kid-approved, streusel topping, fall recipe, easy muffins

Find it online: https://ovenmila.com/kid-approved-pumpkin-cream-cheese-muffins-best-easy-recipe/