Pumpkin Cream Cheese Muffins
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5
3 reviews
Excellent
Pumpkin Cream Cheese Muffins
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Moist, perfectly spiced pumpkin muffins are filled with sweetened cream cheese and topped with brown-sugar streusel. Enjoy these pumpkin cream cheese muffins for a fall breakfast or sweet afternoon snack.
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Ingredients
For the Filling
- 8 ounces cream cheese slightly softened
- 1 egg large
- 1 teaspoon vanilla extract pure
- 3 tablespoons light brown sugar or dark brown sugar
For the Streusel Topping
- ½ cup light brown sugar or dark brown sugar, packed
- ½ cup all-purpose flour
- ½ teaspoon pumpkin pie spice homemade
- pinch salt
- ¼ cup butter melted, unsalted
- ¼ cup pecans optional, chopped
For the Muffin Batter
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 ½ teaspoons pumpkin pie spice homemade
- ½ teaspoon salt
- 2 egg large
- 1 can pumpkin puree 15 ounces, pure
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract pure
For the Optional Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract pure
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 375°F. Spray 20 muffin wells with nonstick cooking spray or line with paper muffin liners.
- Prepare the Filling: In a medium bowl, with an electric mixer, beat cream cheese until soft; about 3 minutes. Add egg, vanilla and brown sugar. Beat until pretty smooth - there may be some cream cheese chunks, that's perfectly fine. Set aside.
- Prepare the Streusel Topping: In a medium bowl, mix brown sugar, flour, pumpkin pie spice and salt. Add butter and mix with a fork until crumbly. Stir in optional pecans if desired. Refrigerate until ready to use.
- Prepare the Muffin Batter: In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice and salt. Add eggs, pumpkin, oil and vanilla. Beat with an electric mixer until just combined and smooth - do not overbeat.
- Evenly distribute 1 ½ tablespoons (medium cookie scoop) of the muffin batter between 20 prepared muffin wells. Add about 2 teaspoons (small cookie scoop) of the cream cheese mixture into the center of the batter of each muffin. Top with an additional 1 ½ tablespoons of muffin batter. Sprinkle on the streusel topping.
- Bake in preheated over for 20 to 25 minutes. Remove muffin pans to cooling racks and allow the muffins to cool completely before serving.
- Optional Glaze: Once the muffins are cool, stir together the powdered sugar, vanilla and 1 teaspoon of milk at a time until you reach the desired consistency. You want the glaze to be just thin enough to drizzle over the muffins.
Notes
- Store muffins in an airtight container in the refrigerator for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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