Pumpkin Cream Cheese Muffins
User Reviews
5
Pumpkin Cream Cheese Muffins
Description
This recipe prepares Pumpkin Cream Cheese Muffins with a rich filling made by beating cream cheese with confectioners sugar until smooth and freezing it in log shapes. The batter combines eggs, white sugar, pumpkin puree, and canola oil, mixed with dry ingredients including all-purpose flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. After chilling the batter briefly, muffin liners are filled with batter and the frozen cream cheese logs are added to create a creamy center within each muffin.
The muffins are topped with a cinnamon sugar streusel made of sugar, flour, cinnamon, and chilled cubed butter cut together for a crumbly topping that browns during baking. The resulting muffins combine moist pumpkin spice cake with a tangy-sweet cream cheese center and a crisp, spiced crust.
These muffins work well as a breakfast or snack with rich seasonal flavors. The cream cheese filling ensures a moist, indulgent bite inside each muffin while the spiced topping provides texture contrast. Chilling the batter and freezing the filling aids in defining the cream cheese center after baking.
Ingredients
For the cream cheese filling:
- 8 ounces cream cheese , softened to room temperature
- 1 cup confectioners sugar sifted
For the batter:
- 4 large egg beaten
- 2 cups white sugar
- 15 ounce pumpkin puree
- 1 1/4 cups canola oil
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
For the topping:
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 6 tablespoons butter chilled and cubed, salted
Instructions
- In the bowl of a stand mixer, combine cream cheese and confectioners sugar and beat for 3-4 minutes, until light and fluffy.
- Scoop filling onto a large rectangle of cling wrap in a 1 1/2 inch wide log shape. Wrap filling tightly with cling wrap and twist the ends of the cling wrap to seal.
- Place in the freezer and chill for at least 2 hours.
- Place muffin liners in two muffin tins and set aside.
- In the bowl of a stand mixer, beat together eggs, sugar, pumpkin puree, and canola oil until well combined. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice blend, salt, and baking soda.
- Add dry mixture to the bowl of the stand mixer and mix until just combined.
- Cover bowl with cling wrap and chill in the refrigerator for 20 minutes.
- Preheat oven to 425F.
- To prepare the topping, combine sugar, flour, and cinnamon in a medium bowl and whisk.
- Add chilled butter and use a pastry cutter or two butter knives to cut the butter into the mixture until mixture resembles coarse crumbs.
- Spoon about a tablespoon of batter into each muffin liner.
- Slice the chilled filling into 24 equal pieces and place into each muffin cup. Evenly disperse the rest of the batter between the muffin cups, filling each muffin liner almost to the top.
- Spoon a tablespoon of the topping on top of each muffin cup and bake for 6 minutes.
- Reduce oven temperature to 350F and bake for an additional 15 minutes.
- Let cool in the pan for 5 minutes before transferring muffins to a wire cooling rack to cool almost completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 266mg | 11% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2891IU | 58% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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