Pumpkin Cream Cheese Muffins
User Reviews
5
Pumpkin Cream Cheese Muffins
Description
These muffins start with a pumpkin-infused batter flavored with pumpkin spice, cinnamon, and vanilla. The cream cheese filling adds sweetness and smoothness contrasting with the textured muffin. Streusel topping made from flour, sugars, cinnamon, and melted butter adds a crisp, sweet finish on top, giving a pleasing contrast to the soft crumb underneath.
Portioning the batter and cream cheese carefully creates layers within the muffin that deliver a pleasant textural and flavor variation in every bite. Baking at 375°F ensures the muffins cook evenly and the topping caramelizes slightly. Allowing muffins to cool before serving lets flavors meld.
Storing muffins in an airtight container in the refrigerator preserves freshness for up to two days. This helps maintain moisture and texture when refrigerated.
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 egg room temperature preferred
- 1 cup pumpkin puree
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons milk whole
- 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.
Notes
- Store leftover muffins in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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