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5.0 from 3 votes

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins combine all the flavors of pumpkin spice with the richness of cream cheese. Topped with crunchy streusel topping, they're a perfect treat for fall.

Prep Time
10 mins
Cook Time
10 mins
Cooling time
10 mins
Total Time
44 mins
Servings: 18
Calories: 300 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 16 ounces pure pumpkin puree canned
  • 1 cup applesauce
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
For the filling
  • 8 ounces cream cheese room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla
Topping
  • 1/2 cup flour
  • 1/2 cup brown sugar firmly packed
  • 3 tablespoons butter melted

Instructions

    Cup of Yum
  1. In a large bowl, combine pumpkin, applesauce, sugar, vanilla and eggs.
  2. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  3. Add dry ingredients to the wet ingredients and stir until moistened. Set aside.
  4. In a bowl, whip the cream cheese with an electric mixer on medium speed until smooth.
  5. Add the sugar, milk, flour and vanilla. Mix until combined.
  6. For the topping, combine the brown sugar, flour and melted butter in a bowl until it's nice and crumbly.
  7. Grease muffin liners.
  8. Fill each muffin liner a little less than 1/2 way full.
  9. Scoop 1 tablespoon of the cream cheese mixture into each muffin liner.
  10. Add the remaining muffin batter to each top making it 3/4 full.
  11. Sprinkle streusel on top. Bake at 350 for 22-24 minutes.
  12. Let the muffins cool in the muffin pan for 2 minutes, take them out and let them cool completely on a wire rack.

Notes

  • Use cupcake paper liners and spray the inside and all around the muffin tins with non-stick cooking spray. This will be so helpful when it's time to take them out of the tin because they won't stick to the sides.
  • Fill the muffins at least to 3/4 full. Much like a cake, they will rise and fall just a little bit.
  • The cream cheese filling will rise in the muffin while it bakes in the oven so be sure to not overfill the bottom of the muffin with batter.
  • Use a toothpick to check when the muffins are done. It should come out clean.
  • Once the muffins are cooled, use a knife to slide around the edge of the muffins so they come out of the tin clean.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 55g (18%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 45mg (15%) Sodium 259mg (11%) Potassium 149mg (4%) Fiber 2g (8%) Sugar 35g (70%) Vitamin A 4194IU (84%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 55g 18%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 45mg 15%
Sodium 259mg 11%
Potassium 149mg 3%
Fiber 2g 8%
Sugar 35g 70%
Vitamin A 4194IU 84%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.