Pumpkin Cream Cheese Muffins
User Reviews
4.6
72 reviews
Excellent
Pumpkin Cream Cheese Muffins
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These are the best pumpkin muffins! They are great for breakfast, brunch, or dessert!
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Ingredients
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter
For the cream cheese filling:
- 6 tablespoons cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk or milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese glaze:
- 2 tablespoons cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- First, make the streusel topping. In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Set aside.
- Next, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla extract together until smooth, about 2 minutes. Place in the fridge while you make the muffins.
- In a medium bowl, whisk together flour, spices, baking soda, and salt.
- In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla. Stir until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
- Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese mixture to each muffin. Top the muffins evenly with the remaining batter, about 3/4 way full. Sprinkle the streusel topping over the tops.
- Bake muffins for 23-26 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool completely.
- While the muffins are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and pinch of salt. Whisk until smooth.
- Drizzle the cream cheese glaze over the cooled muffins. Serve.
Notes
- Store the muffins covered on the counter for up to 2 days. You can store them in covered in the fridge too, just let them come to room temperature before eating.
- Store the muffins covered on the counter for up to 2 days. You can store them in covered in the fridge too, just let them come to room temperature before eating.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Cholesterol
48mg
(16%)
Sodium
227mg
(9%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
3472IU
(69%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 48mg | 16% |
| Sodium | 227mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 3472IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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