Description
Delight in the flavors of fall with these Pumpkin Cream Cheese Muffins. Perfectly spiced pumpkin muffins with a creamy center and optional streusel topping make for a cozy breakfast treat.
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 2 large eggs
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
For the cream cheese filling:
- 6 oz cream cheese (softened)
- ¼ cup granulated sugar
- ½ tsp vanilla extract
For the streusel topping (optional):
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp cold butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with paper liners.
- Prepare the muffin batter: In a large bowl, whisk together flour, sugars, baking soda, salt, spices. In a separate bowl, mix eggs, pumpkin, oil, milk, and vanilla. Combine wet and dry ingredients.
- Make the cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups: Fill each cup with pumpkin batter, add cream cheese mixture, and top with streusel if desired.
- Bake: Bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use canned pumpkin, not pumpkin pie filling.
- Muffins can be stored in the fridge for up to 4 days or frozen for longer.
- Streusel topping adds crunch but is optional.
