Any Starbucks pumpkin cream cheese muffin or pumpkin bread fans? Then you will also like this scrumptious moist pumpkin muffins with cream cheese filling, Streusel topping, and powdered sugar glaze! Enjoy this mini pumpkin cake.
Pumpkin Cream Cheese Muffins with Streusel
For 14 cupcake-size muffins
Ingredients
- 1 1/2 cups all-purpose flour (190g)
- 2 teaspoons pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups light brown sugar (300g)
- 1 cup pumpkin puree (220g)
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 4 oz cream cheese for each muffin (113g)
For Streusel:
- 1/3 cup all-purpose flour
- 3 tablespoons dark brown sugar
- 2 tablespoons unsalted butter, cold
- 1/8 teaspoon pumpkin spice, optional
For powdered sugar glaze:
- 1/3 cup confectioners’ sugar
- 1 tablespoon milk
Directions
First, for streusel, add in 1/3 cup of all-purpose flour, 3 tablespoons of dark brown sugar, 1/8 teaspoon of pumpkin spice and mix. Add in 3 tablespoons of cold unsalted butter and break the butter until the mixture resembles fine sands. And store in the refrigerator.
Now sift 1 1/2 cups of all-purpose flour in a mixing bowl. Add in 2 teaspoons of pumpkin spice, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of salt.
And whisk until combined. If you don’t have pumpkin spice, you can make it with 1 teaspoon of cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground nutmeg. Set aside.
In another mixing bowl, break in 2 eggs. And add in 1 1/2 cups of light brown sugar. Whisk until blended. Then add in 1 cup of pumpkin puree, 1/4 cup of vegetable oil, and 1/2 teaspoon of pure vanilla extract. Mix until homogeneously mixed.
Now add dry ingredients into wet mixture all at once and fold until combined.
Then divide the batter among the molds. Fill only 2/3 full.
Press a piece of cream cheese in the center of batter. Sprinkle streusel over muffins. Instead of Starbucks caramelized pumpkin seeds, my muffins have crumbly streusel on top.
Bake in the oven preheated at 360 degrees F. (180C) for about 20 minutes for mini muffins and about 25 minutes for regular muffins, or until risen and brown.
Let cool for at least 5 minutes before serving.
Voila. Pumpkin cream cheese muffins with streusel topping.
I will make it perfect with powdered sugar glaze. For glaze, mix 1/3 cup of confectioners’ sugar and 1 tablespoon of milk.
Muffins are not really puffed a lot because of cream cheese pieces in the center.
A pumpkin muffin tastes way better with cream cheese and looks more beautiful with streusel and glaze on top.
Bon appetit.
I love this super moist pumpkin muffin with smell of September. This is one of the best Autumn treats. Find the ingredients and related playlists in the description box below.
Thank you for watching. Bye for now.
