Pumpkin Cream Cheese Muffins
User Reviews
4.9
Pumpkin Cream Cheese Muffins
Description
The recipe blends a spiced pumpkin muffin batter made from flour, cinnamon, nutmeg, cloves, pumpkin pie spice, baking soda, and baking powder with wet ingredients including eggs, oil, sugar, and canned or homemade pumpkin puree. Each muffin cup is filled with batter, then a dollop of sweetened cream cheese filling, followed by more batter to encase the filling. Finally, a streusel topping made from sugar, flour, butter, and cinnamon is sprinkled over each muffin before baking.
These muffins offer a tender crumb with a moist pumpkin flavor layered with a creamy, sweet interior and a crisp crumb topping. The balance of spices and the creamy center make them enjoyable as a breakfast item or snack. Typical batch sizes yield 18 regular muffins or 12 large ones.
For storage, the muffins should be kept refrigerated in an airtight container for up to 3 to 5 days. They freeze well for up to 3 months when sealed in a freezer-safe bag or container. Thawed muffins retain their texture and flavor, making them convenient for make-ahead baking.
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 egg large
- ¾ cup neutral cooking oil generic cooking oil
- 1 1/4 cups granulated sugar
- 1 (15-ounce) can pumpkin or homemade, puree
Cream Cheese Filling:
- 4 oz cream cheese softened, plain
- ½ cup powdered sugar
Streusel Topping:
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar , packed
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter cut into pieces, cold
- ½ teaspoon ground cinnamon
Instructions
- Cream Cheese Filling: Prepare cream cheese filling by combining the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
- Muffins: In a large mixing bowl combine the flour, spices, baking soda, baking powder and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add to the dry ingredients and mix until just combined.
- Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
- Bake: Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
- Fill each muffin cup with a heaping tablespoon of batter. Place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. (This recipe will make 18 regular size muffins, or 12 very large muffins. If you want to use all the batter to make large muffins, add 6-10 minutes to the bake time. I’ve never had them overflow on me.)
- Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Notes
- Store finished muffins in an airtight container in the refrigerator for 3 to 5 days to maintain freshness.
- Freeze muffins in a freezer-safe bag or container for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 155mg | 6% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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