Pumpkin Cream Cheese Muffins
Delightful muffins combining the warm flavors of fall with a rich cream cheese filling, perfect for breakfast or a snack.
Ingredients
Cream Cheese Filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed For streusel topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Baking
- Fill each muffin cup about halfway with the pumpkin batter.
- Add a heaping teaspoon of the cream cheese filling to the center of each muffin cup.
- Top with more pumpkin batter, filling each cup almost to the top.
- Sprinkle the streusel topping evenly over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are best served warm, fresh from the oven. You can enjoy them as is or spread a little butter or additional cream cheese on top. They also pair beautifully with coffee or tea, making for a cozy snack or breakfast option. Store in an airtight container at room temperature for up to three days.