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Perfect Small-Batch Pumpkin Cream Cheese Muffins

small-batch pumpkin cream cheese muffins - featured image
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These tender pumpkin muffins feature a creamy, tangy cream cheese center and a crunchy streusel topping. Made in a small batch of six, they’re perfect for fall gatherings or a cozy weekend treat.

Ingredients

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  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (any kind)
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 2 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • 3 tablespoons all-purpose flour (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line 6 cups of a standard muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with 2 tablespoons sugar, 1/2 teaspoon vanilla, and 1 tablespoon flour until smooth. Set aside at room temperature.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
  4. Mix wet ingredients: In another medium bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup oil, 1 egg, 1 teaspoon vanilla, and 2 tablespoons milk until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (10-12 strokes). Batter will be thick and slightly shaggy.
  6. Make streusel topping: In a small bowl, combine 3 tablespoons flour, 2 tablespoons sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Cut in cold butter cubes until mixture resembles coarse crumbs. Refrigerate while assembling muffins.
  7. Assemble muffins: Spoon about 1 tablespoon of batter into each lined muffin cup. Make a small well in the center. Drop about 1 heaping teaspoon of cream cheese filling into each well. Top with remaining batter, dividing evenly. Sprinkle streusel generously over each muffin.
  8. Bake for 18 to 22 minutes. At 18 minutes, insert a toothpick into the muffin part (not the cream cheese center) to check doneness. It should come out clean or with a few moist crumbs. Tops should be golden brown and spring back when lightly touched.
  9. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Room temperature ingredients are crucial for a smooth cream cheese filling and tender muffins. Do not overmix the batter. Chill the streusel topping before using to prevent sinking. For the toothpick test, insert at an angle near the edge to avoid the cream cheese center. Muffins can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small batch muffins, fall baking, pumpkin cream cheese muffins

Find it online: https://siennaspoon.com/perfect-small-batch-pumpkin-cream-cheese-muffins/