Pumpkin Cream Cheese Muffins
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5.0
108 reviews
Excellent
Pumpkin Cream Cheese Muffins
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My seasonal pumpkin cream cheese muffins are flavored with real pumpkin and pumpkin spice, filled with a cheesecake surprise and topped off with a brown sugar streusel! Recipe includes a how-to video!
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Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened to room temperature
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Pumpkin Muffins
- ¾ cup butter softened
- ½ cup sugar
- ¼ cup brown sugar packed
- 2 large eggs (room temperature preferred)
- 1 cup pumpkin puree
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons whole milk
- 1 ¼ cup all-purpose flour
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Streusel
- ½ cup all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 1 Tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
- 3 Tablespoons butter (salted or unsalted is fine), melted
Instructions
- Preheat oven to 375F (190C) and line a 12 count muffin tin with paper liners.
Cream Cheese Filling
- Place cream cheese in a mixing bowl and stir until smooth. Add granulated sugar and vanilla and stir until creamy and completely combined. Set aside.
Muffins
- In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
- Add eggs and beat until combined.
- Stir in pumpkin puree and vanilla extract until combined, then add milk and stir well. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
- Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner. Use the back of a spoon to make a small crater/nest in the center of the batter.
- Drop a heaping tablespoon of cream cheese filling into the nests you've created then drop/smooth more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling liners ¾ of the way full.
Streusel
- Whisk together flour, sugars, and ground cinnamon until combined.
- Add melted butter and toss/claw together ingredients until clumpy.
- Evenly divide streusel over pumpkin batter.
- Transfer muffins to 375F (190C) preheated oven and bake for 23-25 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs.
- Allow to cool before serving.
Equipments used:
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Show Details
Serving
1muffin
Calories
382kcal
(19%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
94mg
(31%)
Sodium
372mg
(16%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
3924IU
(78%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 382kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 94mg | 31% |
| Sodium | 372mg | 16% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 3924IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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