Pumpkin Cream-Cheese Muffins
The little bits of cream cheese in these warmly spiced pumpkin muffins make for a rich and creamy treat that’s sweet and a little savory. The streusel on top is optional, but worth giving a try: It takes only a few minutes to put together, and adds an extra boost of cinnamon and a crisp texture to the top. Enjoy these muffins warm with a cup of tea for the perfect fall snack.
- Serves: 12 persons
- 2tablespoons all-purpose flour
- 2tablespoons light brown sugar
- ½teaspoon cinnamon
- Pinch of kosher salt (Diamond Crystal)
- 1tablespoon unsalted butter, cold and cut into cubes
- ½cup/113 grams unsalted butter, melted
- 1cup/200 grams light brown sugar
- 2large eggs
- 1 ½cups/360 grams pumpkin purée from 1 (15-ounce) can
- 2teaspoons cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ¾teaspoon kosher salt (Diamond Crystal)
- 2cups/256 grams all-purpose flour
- 2teaspoon baking powder
- ½teaspoon baking soda
- ½cup/115 grams cream cheese, cold
Step 1Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
Step 2Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.
Step 3Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.
Step 4Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined — a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.
Step 5Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.
Step 6Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.