Description
These Pumpkin Cream Cheese Muffins are the perfect fall treat! With a soft, spiced pumpkin base, a rich and creamy center, and a crunchy crumb topping, they combine the best of both worlds. Easy to make and delicious, these muffins will quickly become your go-to seasonal recipe.
Ingredients
Scale
Crumb Topping:
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
Pumpkin Muffins:
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (227g) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
Cream Cheese Filling:
- 6 ounces (170g) full-fat cream cheese, softened
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons (36g) granulated sugar
Instructions
- Prepare the crumb topping: Mix the brown sugar, cinnamon, and melted butter together. Add the flour and mix until crumbs form. Set aside.
- Make the pumpkin batter: In a large bowl, whisk the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice). In another bowl, whisk the sugars, eggs, pumpkin, oil, milk, and vanilla. Combine the wet and dry ingredients, stirring until just mixed.
- Make the cream cheese filling: Beat the softened cream cheese with the egg yolk, vanilla extract, and sugar until smooth.
- Assemble the muffins: Spoon pumpkin batter into muffin cups, add a spoonful of cream cheese filling, and top with more batter. Sprinkle crumb topping over each muffin.
- Bake: Preheat oven to 425°F (218°C). Bake for 5 minutes, then reduce heat to 350°F (177°C) and bake for another 15-17 minutes.
- Cool and serve: Allow muffins to cool in the pan for at least 10 minutes before serving.
Notes
- Store at room temperature for 2 days or refrigerate for up to 1 week.
- Freeze for up to 3 months by wrapping tightly in plastic wrap and storing in a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes