Pumpkin Cream Cheese Muffins
User Reviews
5
Pumpkin Cream Cheese Muffins
Description
Pumpkin Cream Cheese Muffins feature a two-part preparation with a pumpkin-spiced batter and a rich cream cheese filling. The filling is prepared with cream cheese, egg, powdered sugar, and vanilla, then chilled to maintain its texture during baking. The muffin batter combines flour, baking powder, spices like cinnamon and pumpkin pie spice, sugars, oil, pumpkin puree, eggs, and vanilla extract. A streusel topping made of sugars, flour, butter, and cinnamon adds a sweet, crunchy finish. Muffins are baked with a swirl of cream cheese inside and topped with streusel, resulting in a tender pumpkin base contrasting with creamy cheesecake and crumbly topping.
The spices and pumpkin puree lend a moist and flavorful crumb, while chilling the cream cheese dollops before baking ensures they keep a pleasant shape and richness in the muffin center. The streusel creates a slightly crunchy surface, adding texture contrast. These muffins suit autumn breakfasts or snacks and offer a well-rounded balance of sweet, spice, and creamy elements.
To keep the cream cheese filling well-defined, it's helpful to place it in the muffin batter center, avoiding the edges. Muffins store well refrigerated for several days and freeze effectively for longer storage. When frozen, thaw muffins before eating for best texture.
Ingredients
For the filling:
- 8 ounces cream cheese softened
- 1 egg large
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract pure
For the muffins:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 egg large
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups pumpkin puree
- 2 teaspoons vanilla extract pure
For the streusel topping:
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 4 Tablespoons all-purpose flour
- 3 Tablespoons butter salted
- 1/2 teaspoon ground cinnamon
Instructions
- In a medium bowl, mix the cream cheese, egg, powdered sugar, and vanilla, just until combined. It should still be thick and overbeating makes it really soft. Drop tablespoonfuls of the cheesecake mixture onto a baking sheet lined with parchment paper and stick them in the freezer for 20 minutes or so while working on the rest of the recipe.
- Heat oven to 375°F. Line the cups in a muffin pan with paper liners.
- In a medium bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt, then whisk together. In a separate bowl, combine the eggs, oil, granulated sugar, brown sugar, pumpkin puree and vanilla extract and whisk together. Stir the dry ingredients into the wet ingredients, mixing just until combined.
- For the streusel topping, combine the granulated sugar, brown sugar, flour and cinnamon in a small bowl. Use a pastry cutter or fork to cut the cold butter into the sugar & flour until the mixture is coarse and crumbly. Set aside.
- Fill each muffin cup about half full with batter. Spoon about 1 tablespoon of the cream cheese mixture on top of the muffin batter. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Top each muffin with the streusel mixture.
- Bake the muffins for 20-25 minutes, then cool completely before serving.
Notes
- If pumpkin pie spice isn’t available, substitute with equal parts of nutmeg, cloves, ginger, and a small pinch of allspice.
- Freeze the cream cheese filling spoonfuls before adding to the muffin batter to help maintain distinct cheesecake pockets.
- Store muffins in an airtight container in the refrigerator for up to 5 days to keep them fresh.
- For longer storage, freeze cooled muffins in an airtight container for up to 3 months; thaw overnight in the fridge or warm briefly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-20 muffins
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 302kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 183mg | 8% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 3446IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
