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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Delicious Pumpkin Cream Cheese Muffins perfect for fall, featuring a spiced pumpkin batter and creamy filling.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • Muffin Pan
  • mixing bowls
  • handheld mixer

Ingredients
  

Crumb Topping

  • ⅓ cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter melted
  • ⅔ cup all-purpose flour

Pumpkin Muffins

  • 1 and ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil (or melted coconut oil)
  • ⅓ cup milk
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 6 ounces cream cheese full-fat brick, softened to room temperature
  • 1 egg yolk at room temperature
  • ½ teaspoon pure vanilla extract
  • 3 Tablespoons granulated sugar

Instructions
 

Instructions

  • Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or line with cupcake liners.
  • Make the crumb-topping first: Mix the brown sugar, cinnamon, and melted butter together until combined. Add the flour and mix until crumbs form.
  • Make the pumpkin batter: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. In another bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Mix wet and dry ingredients until just combined.
  • Make the cheesecake filling: Beat the cream cheese on medium-high speed until smooth. Add the egg yolk, vanilla extract, and sugar until combined.
  • Spoon 1 heaping Tablespoon of pumpkin muffin batter into muffin cups, layer with cheesecake filling, then top with muffin batter, filling to the top.
  • Sprinkle crumb topping onto each muffin and press down slightly. Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake for another 15-17 minutes.
  • Allow to cool for at least 10 minutes in the pan before serving.

Notes

These muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, cream cheese, dessert recipes, Fall Recipes, Muffins, Pumpkin Muffins
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