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Best Wholesome Pumpkin Cream Cheese Muffins

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These tender, not-too-sweet pumpkin muffins feature a tangy cream cheese ribbon and a crunchy streusel topping, made with Greek yogurt for moisture and protein. Perfect for fall mornings, they come together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup maple syrup (real maple syrup)
  • 2 large eggs (room temperature)
  • 2 tablespoons melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (softened to room temperature)
  • 2 tablespoons maple syrup (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup rolled oats (old-fashioned)
  • 2 tablespoons coconut sugar (or brown sugar)
  • ½ teaspoon cinnamon (for streusel)
  • 2 tablespoons cold coconut oil (solid state, cut into small pieces)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. Make the streusel first. In a small bowl, combine ¼ cup flour, ¼ cup rolled oats, 2 tablespoons coconut sugar, and ½ teaspoon cinnamon. Add 2 tablespoons of solid coconut oil. Use a pastry cutter or two forks to cut the oil into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized clumps. Pop this in the fridge while you prepare the rest.
  3. Prepare the cream cheese filling. In a small bowl, beat together 4 ounces softened cream cheese, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  4. Mix the dry ingredients. In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt.
  5. Mix the wet ingredients. In a separate large bowl, whisk together 1 cup pumpkin puree, ½ cup Greek yogurt, ½ cup maple syrup, 2 eggs, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth and uniform.
  6. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain (about 10 to 12 strokes). A few lumps are fine.
  7. Fill the muffin cups. Divide the batter evenly among the 12 liners, filling each about ¾ full.
  8. Add the cream cheese filling. Drop a heaping teaspoon of the cream cheese mixture into the center of each muffin. Do not push it down.
  9. Top with streusel. Sprinkle the chilled streusel generously over each muffin, pressing gently into the batter.
  10. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. Tops should be golden brown.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter; a few lumps are fine. Room temperature ingredients matter—take eggs and yogurt out 20 minutes before starting. For the streusel, use cold coconut oil and chill before sprinkling. Rotate the pan halfway through baking for even browning. Muffins taste even better on day two.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, healthy muffins, fall breakfast, Greek yogurt muffins, streusel topping

Find it online: https://bitesienna.com/best-wholesome-pumpkin-cream-cheese-muffins/