Pumpkin Cream Cheese Muffins
User Reviews
4.6
Pumpkin Cream Cheese Muffins
Description
This recipe begins with a streusel made from flour, brown sugar, cinnamon, and butter for a crumbly topping. The cream cheese filling combines softened cream cheese, granulated sugar, and vanilla to a smooth consistency and chills while the pumpkin muffin batter is prepared. The pumpkin batter includes all-purpose flour, traditional pumpkin pie spices, baking soda, salt, pumpkin puree, sugars, oil, buttermilk, eggs, and vanilla. The batter is divided to fill muffin cups partly, then topped with the cream cheese mixture, covered with more batter, and sprinkled with streusel.
Baked at 350°F, the muffins emerge tender and moist with a creamy center and a cinnamon-scented crumbly top. A final glaze made of cream cheese, powdered sugar, vanilla, and a pinch of salt can be drizzled after cooling for added flavor and sweetness.
These muffins are suitable for breakfast or a spiced snack. The balance of pumpkin and cream cheese makes them appealingly rich without heaviness.
Store muffins covered at room temperature for up to two days or refrigerate and bring to room temperature before serving for best texture.
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 cloves ground
- 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 oil or vegetable oil
- 1/4 cup buttermilk or milk
- 2 egg large
- 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 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 muffins covered at room temperature for up to 2 days for best freshness.
- Muffins can be refrigerated; bring to room temperature before eating to improve texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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