Description
These Pumpkin Cream Cheese Muffins blend the warm flavors of autumn spices with a creamy, tangy cream cheese filling and a buttery cinnamon streusel topping. Perfect for a cozy breakfast or snack, they bake up moist and tender with a delightful balance of sweet and spice.
Ingredients
Scale
Muffin Batter
- 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
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine Wet Ingredients: In another bowl, beat together the eggs, pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix to keep the muffins tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until the filling is smooth and creamy.
- Make Streusel Topping: In a small bowl, mix together the flour, granulated sugar, and cinnamon. Cut in the cold cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Fill Muffin Liners: Spoon about 2 tablespoons of pumpkin batter into each muffin liner. Add a spoonful of the cream cheese filling in the center, then top with about 1 tablespoon more pumpkin batter. Finally, sprinkle the streusel topping evenly over each muffin.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter; mixing until combined helps keep the muffins tender.
- Ensure the cream cheese is softened for easy mixing of the filling.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin as a convenient alternative.
- The streusel topping adds a delightful crunch and cinnamon flavor; don’t skip it!
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To freeze, wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw before serving.
