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Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Irresistible pumpkin muffins with sweet cream cheese filling and a buttery pecan streusel topping. Perfect for fall.
Ingredients:
  • 1 (8 ounce) package cream cheese
  • 1 large egg
  • 3 tablespoons brown sugar
  • 5 tablespoons white sugar
  • 4.5 tablespoons all-purpose flour
  • 3 tablespoons chopped pecans
  • 0.75 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cubed
  • 2.5 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1.3333333730698 cups canned pumpkin
  • 0.33333334326744 cup olive oil
  • 2 teaspoons vanilla extract
Instructions:
  • Assemble all ingredients.
  • Preheat the oven to 375°F (190°C) while preparing the muffin tin with grease and flour or paper liners.
  • In a medium bowl, use an electric mixer to whip the cream cheese until smooth and creamy.
  • Combine egg, rich brown sugar, and aromatic vanilla; whisk vigorously until a velvety smooth mixture forms. Set aside for later use.
  • Prepare the streusel topping by blending sugar, flour, pecans, and cinnamon until mixed. Then, incorporate butter using a fork until it reaches a crumbly texture. Set aside for later use.
  • In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Create a well in the center.
  • Combine the pumpkin, eggs, olive oil, and vanilla in the well and mix until smooth.
  • Fill the muffin cups halfway with the batter.
  • Place a generous spoonful of filling on top of the batter in each muffin cup. Gently press it down without letting it touch the bottom of the cup.
  • Generously dust with crunchy streusel topping.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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