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Pumpkin Cream Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 21 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Cream Cheese Muffins combine the warm spices of fall with a rich, creamy filling and a sweet streusel topping, making them a perfect treat for breakfast or an afternoon snack. Moist pumpkin batter encases a luscious cream cheese center, all topped with a crunchy cinnamon streusel that adds texture and sweetness to every bite.

Ingredients

Dry Ingredients for Muffins

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Wet Ingredients for Muffins

  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract together until well blended and smooth.
  4. Mix Batter: Add the wet ingredients to the dry ingredients and gently mix just until combined to avoid overmixing, which can make the muffins tough.
  5. Prepare Cream Cheese Filling: Beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract in a separate bowl until the mixture is creamy and smooth without lumps.
  6. Make Streusel Topping: In a small bowl, mix together the flour, sugar, and cinnamon. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
  7. Assemble Muffins: Spoon about 2 tablespoons of pumpkin batter into each muffin liner. Add a spoonful of cream cheese filling to the center of each, then top with another tablespoon of pumpkin batter. Finally, sprinkle each muffin with the streusel topping evenly.
  8. Bake Muffins: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure cream cheese is softened to room temperature for smoother filling.
  • Do not overmix the muffin batter to keep muffins tender.
  • Use fresh pumpkin puree for the best texture and flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw overnight in refrigerator before serving.

Find it online: https://slsrecipes.com/pumpkin-cream-cheese-muffins-recipe-2/