Description
Delight in these Pumpkin Cream Cheese Muffins, featuring a luscious cream cheese filling, spiced pumpkin batter, and a buttery cinnamon streusel topping. Perfectly moist and flavorful, these muffins are ideal for breakfast or a cozy snack.
Ingredients
Scale
Cream Cheese Filling
- 8 ounces cream cheese softened to room temperature
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Pumpkin Muffins
- ¾ cup butter softened
- ½ cup sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons whole milk
- 1 ¼ cup all-purpose flour
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Streusel
- ½ cup all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 1 Tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
- 3 Tablespoons butter melted
Instructions
- Preheat Oven: Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners.
- Make Cream Cheese Filling: In a mixing bowl, beat cream cheese until smooth. Add granulated sugar and vanilla extract, stirring until creamy and fully combined. Set aside.
- Cream Butter and Sugars: In a medium bowl, use an electric mixer to cream together softened butter, sugar, and brown sugar until well-creamed and fluffy.
- Add Eggs: Beat eggs into the creamed butter-sugar mixture until combined.
- Add Pumpkin and Milk: Stir in pumpkin puree and vanilla extract until combined. Add whole milk and mix well, scraping down the bowl sides to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Mix Batter: Gradually add dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid over-mixing to keep muffins tender.
- Fill Muffin Liners: Spoon about 2 tablespoons of pumpkin batter into each muffin liner. Create a small crater in the center of the batter using the back of a spoon.
- Add Cream Cheese Filling: Drop a heaping tablespoon of cream cheese filling into each crater. Carefully spoon more pumpkin batter over the filling, covering it and filling the liners about ¾ full.
- Prepare Streusel: In a bowl, whisk together flour, light brown sugar, granulated sugar, and cinnamon. Add melted butter and mix with fingers or a fork until the mixture becomes clumpy.
- Top Muffins: Evenly sprinkle streusel topping over each muffin filled with batter.
- Bake: Bake muffins in the preheated oven for 25 minutes or until the tops are golden brown and a toothpick inserted comes out with dry crumbs from the pumpkin batter.
- Cool and Serve: Remove muffins from oven and allow to cool before serving to enjoy the best texture and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- For room temperature eggs, place them in warm water for 10 minutes before using.
- Use paper liners for easy removal and less cleanup.
- Do not overmix the batter to avoid dense muffins; mix until just combined.
- Streusel can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
