Ingredients
Scale
- Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
- Cream Cheese Filling:
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Pumpkin Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Setting the oven slightly higher than usual helps create that signature bakery-style high dome on the muffin tops.
- In a small bowl, whisk together the flour, sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Place the bowl in the refrigerator to keep the butter cold while you prepare the rest of the recipe.
- In a medium mixing bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. Ensure there are no lumps remaining. Set this aside for the layering process.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. In a separate bowl, combine the eggs, pumpkin puree, oil, and vanilla extract. Gently fold the wet ingredients into the dry ingredients using a spatula. Mix only until just combined; overmixing will lead to tough muffins.
- Add about 1.5 tablespoons of pumpkin batter to the bottom of each muffin cup. Place a generous tablespoon of the cream cheese filling in the center of each. Top with the remaining pumpkin batter until the cups are nearly full. Sprinkle a heavy layer of the chilled streusel over each muffin, pressing it down slightly so it sticks.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the cake part of the muffin comes out clean. Avoid sticking the toothpick into the cream cheese center. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. This resting period allows the cream cheese to set perfectly.
- Cook Time: 47 minutes