Ingredients:

  • 8 oz (225 g) Cream Cheese, full-fat, softened
  • 1/4 cup (50 g) Granulated Sugar (for filling)
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract (for filling)
  • 1 tablespoon (8 g) All-Purpose Flour (for filling)
  • 1 3/4 cups (210 g) All-Purpose Flour (for batter)
  • 1/2 cup (100 g) Granulated Sugar (for batter)
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup (240 g) Canned Pumpkin Purée (not pie filling)
  • 1/2 cup (120 ml) Vegetable Oil
  • 2 large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract (for batter)
  • Optional Streusel: 1/4 cup All-Purpose Flour, 2 tablespoons Light Brown Sugar, 1/4 teaspoon Ground Cinnamon, 2 tablespoons cold Unsalted Butter

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners.
  2. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, vanilla, and 1 tablespoon of flour. Mix until just combined and lump-free. Set aside.
  3. Combine Streusel (Optional): If using, combine all streusel ingredients (flour, brown sugar, cinnamon, and cold butter) in a small bowl. Use your fingers to rub the cold butter into the dry mixture until coarse crumbs form. Chill until needed.
  4. Combine Dry Ingredients: Whisk together the 1 3/4 cups flour, both sugars, baking powder, baking soda, salt, and all spices in a large bowl. Ensure the spices are evenly distributed.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
  6. Mix Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture gently until just combined. Stop mixing immediately when you see only small streaks of flour remaining. Do not overmix.
  7. Spoon the Batter: Scoop 1/3 of the pumpkin batter into the prepared muffin liners, filling each cup about one-third full.
  8. Add the Filling: Drop a generous tablespoon (about 1.5 oz or 40g) of the cream cheese filling directly onto the center of the batter in each cup.
  9. Cap the Filling: Gently spoon the remaining pumpkin batter over the cream cheese filling, ensuring the filling is completely covered. Each cup should be approximately 3/4 full.
  10. Apply Topping (Optional): Sprinkle the chilled streusel mixture evenly over the top of the capped muffins.
  11. Bake: Place the tin in the preheated oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 22–25 minutes, or until a wooden skewer inserted into the pumpkin batter (avoiding the cream cheese center) comes out clean.
  12. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.