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Best Copycat Pumpkin Cream Cheese Muffins – Easy Streusel Recipe

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These bakery-style pumpkin cream cheese muffins feature a tangy cream cheese center and crunchy streusel topping. They’re the perfect fall treat that tastes like it cost five bucks each but uses simple pantry staples.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 ounces (226g) cream cheese, softened (full-fat block)
  • 1/4 cup (30g) powdered sugar
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup (56g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin pan with paper liners.
  2. Make the Streusel Topping: In a small bowl, combine 1/2 cup (60g) all-purpose flour, 1/4 cup (50g) packed light brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add the 1/4 cup (56g) cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. Pop it in the fridge while you prepare the rest.
  3. Prepare the Cream Cheese Filling: In a medium bowl, beat the 8 ounces (226g) softened cream cheese with 1/4 cup (30g) powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Use an electric mixer on medium speed for about 2 minutes. Set it aside.
  4. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  5. Mix the Wet Ingredients: In a separate large bowl, whisk together 1 cup (200g) granulated sugar and 1/2 cup (100g) packed light brown sugar. Add 1/2 cup (120ml) vegetable oil, 2 large eggs (room temperature), 1 cup (245g) pumpkin puree, and 2 teaspoons vanilla extract. Whisk until smooth and well combined.
  6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—do not overmix!
  7. Assemble the Muffins: Using a cookie scoop or spoon, fill each muffin liner about 1/3 full with batter. Drop a generous tablespoon of the cream cheese mixture right in the center of each muffin. Then top with more batter until the liner is about 3/4 full. The cream cheese should be completely covered by the batter.
  8. Add the Streusel: Sprinkle the chilled streusel generously over the top of each muffin. Press it down gently so it sticks.
  9. Bake: Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes. The muffins are done when a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter—mix until flour just disappears. Keep streusel cold until baking. Use room temperature ingredients. Fill liners 3/4 full. For the toothpick test, test the muffin part, not the cream cheese center. Let muffins cool in pan for 5 minutes before transferring. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin cream cheese muffins, copycat recipe, bakery-style muffins, streusel topping, fall baking, pumpkin spice

Find it online: https://livelybite.com/best-copycat-pumpkin-cream-cheese-muffins-easy-streusel-recipe/