Irresistible Bakery-Style Pumpkin Muffins
Moist and fluffy pumpkin muffins swirled with sweet cream cheese filling and topped with crunchy streusel, just like your favorite coffee shop bakery muffins.
Servings: 12 muffins
Calories: 285kcal
Equipment
- muffin pan
- paper liners
- mixing bowls
- whisk
- hand mixer
- measuring cups and spoons
- oven
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1 tsp ground cinnamon (for streusel)
- 1/4 cup unsalted butter, melted (for streusel)
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk pumpkin puree, sugars, oil, and eggs until smooth. Stir in the dry ingredients until just combined.
- In a separate bowl, beat softened cream cheese with sugar and vanilla until smooth.
- In a small bowl, mix streusel ingredients (flour, brown sugar, cinnamon, and melted butter) until crumbly.
- Fill muffin cups halfway with pumpkin batter. Add a spoonful of cream cheese filling, then cover with more batter until 2/3 full. Top with streusel.
- Bake for 20–22 minutes, or until a toothpick inserted comes out mostly clean. Cool before serving.
Notes
For best results, let the cream cheese soften before mixing. Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat slightly before serving for that fresh-baked flavor.