Pumpkin Cream Cheese Muffins

5 from 6 votes

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are tender, moist and full of fall flavor. They have perfectly balanced spices, swirled with sweet cream cheese and topped with a delicious streusel topping. These are easy, moist and perfect for the weekend.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Diet: Diabetic

Servings: muffins

Author: Adrianna Adarme

Cost: $8

Equipment

1 muffin tin
12 muffin liners
1 medium bowl
1 large bowl
1 Whisk

Ingredients

Crumb Topping:

1/2 cup (65g) all purpose flour
1/4 cup (50g) white granulated sugar
pinch of salt
1/4 (57g) cup unsalted butter melted and slightly cooled

Cream Cheese Filling

6 ounces cream cheese
3 tablespoons granulated sugar
2 teaspoons heavy cream
1/2 teaspoon pure vanilla extract

Pumpkin Muffins:

3/4 (150g) cup granulated sugar
1/2 (104g) cup dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 (133g) cup neutral oil
2 large eggs
1 ¼ (300g) cup pumpkin puree
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 (228g) cups all-purpose flour

Instructions

To Make the Crumb Topping:

In a small bowl, pour in the all-purpose flour, sugar, salt and pour in the melted butter. Mix it up with a fork. I like the crumbs to be pea-sized. Set aside.

To Make the Cream Cheese Filing:

In a medium bowl, combine the cream cheese, sugar, heavy cream and vanilla. Using an electric hand mixer, beat until smooth. Transfer to a piping bag or a ziploc bag. Set aside.

To Make the Muffins:

Preheat the oven to 350F. Place muffin liners in the cavities of a muffin pan. In a large bowl, add the granulated sugar, brown sugar, cinnamon, nutmeg, oil, eggs, pumpkin puree, baking soda, baking powder and salt. Whisk together until smooth.
Pour in the all-purpose flour and mix until you no longer see any flecks of flour, being sure not to over mix the batter.
Add a tablespoon of the batter to each muffin liner. And then add a teaspoon or two of cream cheese filling. Using a skewer, swirl the cream cheese. It needs to be a good layer of cream cheese so it doesn't just melt into the batter as it bakes.
Add the remaining a batter on top of each of the muffins evenly.
Pipe on the remaining cream cheese icing. Swirl it into the tops of each of the muffins.
Add the crumb topping to about half of the muffins.
Transfer to the oven to bake for about 20-22 minutes, until a skewer inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then transfer to a cooling rack.
I like to eat these on their own with a bit of butter.
To store the muffins, place them in an airtight bag (like a ziploc) and store at room temperature for up to 4 days.

Notes

Tips and Tricks:

Be sure not to overmix. This over-develops the gluten and will result in tough muffins. You want the batter to be just mixed.
Skip the crumb topping. I love these muffins with or without the crumb topping. This is made for half of the muffins so simply double it if you want it for each of the muffins.
To store the muffins, place them in an airtight bag (like a ziploc) and store at room temperature for up to 4 days.

Nutrition