Pumpkin Cream Cheese Muffins Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g cream cheese, softened</li> <li class="ingredients-single-item">80g granulated sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1 egg yolk</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1 tsp ground ginger</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp ground cloves</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g brown sugar, packed</li> <li class="ingredients-single-item">125ml vegetable oil</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">300g pumpkin puree (not pumpkin pie filling)</li> <li class="ingredients-single-item">60ml milk</li> <li class="ingredients-single-item">60g all-purpose flour</li> <li class="ingredients-single-item">50g brown sugar, packed</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">60g cold unsalted butter, cubed</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Ice cream scoop or cookie scoop</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C and line a 12-cup muffin tin with paper liners. Begin by preparing the cream cheese filling: in a medium bowl, beat the cream cheese until completely smooth - any lumps now will remain in your finished muffins. Add 80g granulated sugar, vanilla extract, and egg yolk, beating until well combined and silky smooth. Transfer to the refrigerator to firm up slightly while you prepare the rest of the recipe. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the streusel topping, combine 60g flour, 50g brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Add the cold cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter. The cold butter will create pockets of richness as it melts during baking. Refrigerate the streusel until ready to use. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, whisk together the dry ingredients: 280g flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Proper mixing at this stage ensures even distribution of leavening agents and spices throughout your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a large bowl, whisk together 150g granulated sugar, 100g brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition to incorporate air into the batter. Mix in the pumpkin puree and milk until smooth. The moisture from the pumpkin puree is what will give these muffins their characteristically tender crumb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the dry ingredients to the wet ingredients and fold gently with a spatula just until combined - you should still see a few streaks of flour. Overmixing activates gluten development, which can create tough muffins, so resist the urge to stir vigorously. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fill each muffin cup about one-third full with batter (about 2 tablespoons). Place a tablespoon of the chilled cream cheese mixture in the center, then top with remaining batter until the cups are about three-quarters full. The cream cheese should be completely enclosed by batter to prevent it from seeping out during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Sprinkle the streusel topping generously over each muffin, gently pressing it into the batter slightly so it adheres during baking. The streusel not only adds texture but forms a protective layer that helps the muffins rise evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 20-22 minutes, or until a toothpick inserted into the pumpkin portion comes out with a few moist crumbs. Look for golden edges and a slight spring-back when touched gently. Be careful not to overbake, as this will dry out your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the muffins to cool in the tin for 5 minutes - this setting time helps stabilize their structure. Then transfer to a wire rack to cool completely. The cream cheese filling will be quite hot, so give them a few minutes before enjoying. These muffins will keep in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. They also freeze beautifully for up to 3 months. </li> </ol>