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Pumpkin Cream Cheese Muffins

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  • Author: Vera Z.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert/breakfast
  • Method: Bake
  • Cuisine: American

Description

Pumpkin Cream Cheese Muffins are the best pumpkin muffin recipe ever. Combo of perfectly spiced , soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.

Ingredients

Cinnamon Streusel Topping:

  • 2/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • Dash of salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter-melted

Cream Cheese Filling:

  • 6 oz. full fat brick style cream cheese- room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Pumpkin Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon all-spice
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin pure ( not pumpkin pie filling!!!)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Glaze:

  • 1–2 Tablespoons cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • dash of salt

 

Instructions

  1. Preheat the oven to 350ºF. Line standard muffin pan with paper liners, and set aside.

To make the streusel topping:

  1. In a small bowl, whisk with a fork flour, brown sugar, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, then place in the fridge until ready to use.

To make the cream cheese filling:

  1. Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.

To make the muffin batter:

  1. In a medium bowl, whisk together flour, spices, baking powder, and salt.
  2. In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and whisk until smooth.
  3. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.

Assembling the muffins:

  1. Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each  muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
  2. Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.

To make the glaze:

  1. Stir powdered sugar and cream. Start with 1 Tablespoon of creme and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
  2. Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.