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Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in a perfect blend of pumpkin spice and creamy tanginess in these irresistible muffins. A breakfast game-changer!
Ingredients:
  • For the pumpkin spice streusel
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (54g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup (57g) unsalted butter, melted
  • For the cream cheese filling
  • 6 ounces cream cheese, at room temperature
  • 1 large egg yolk
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • For the pumpkin muffins
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 ounce) can pumpkin purée
  • 1 1/4 cups (270g) light brown sugar, packed
  • 1/2 cup vegetable oil
Instructions:
  • Preheat the oven to 375°F. Line a muffin pan with liners or grease and flour each well.
  • Create the pumpkin pie spice streusel by combining flour, brown sugar, and pumpkin pie spice in a small bowl. Stir in melted butter and mix with a fork until crumbly. Set aside for later use.
  • Prepare the cream cheese filling by combining cream cheese, egg yolk, sugar, and vanilla extract in a medium mixing bowl. Whisk until smooth and creamy like vanilla custard.
  • In a large mixing bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt, whisking until well blended.
  • Combine the pumpkin purée, brown sugar, eggs, and vegetable oil in a mixing bowl and whisk until smooth.
  • Combine the pumpkin mixture with the flour mixture using a gentle hand, ensuring no traces of flour are left visible. A few lumps in the batter are perfectly acceptable - do not overmix.
  • Fill each muffin tin well nearly to the top with the batter, leaving room to add 1 tablespoon of cream cheese filling and swirl it in.
  • Add the cream cheese filling: Dollop a spoonful of the cream cheese mixture on each muffin and gently swirl it into the batter using a figure 8 motion, incorporating some batter from the bottom for a marbled effect.
  • Sprinkle the pumpkin pie spice streusel generously over each muffin for added flavor and a deliciously crunchy texture.
  • Bake the muffins in the oven at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes. Serve.

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