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Pumpkin Cream Cheese Muffins
(Makes 18 muffins)
Ingredients:
Crumb Topping:
1/2 cup light brown sugar
1/3 cup flour
1-1/2 teaspoons ground cinnamon
1/4 cup (4 tablespoons) cold butter, cut into cubes
Cream Cheese Filling:
6 ounces cream cheese, room temperature
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
3 tablespoons granulated sugar
Pumpkin Muffin Batter:
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Confectioners' sugar, for dusting (optional)
Directions:
Preheat the oven to 400 degrees F. Spray one 12-count and one 6-count muffin pan with nonstick spray or line with cupcake liners.
To Make the Crumb Topping:
Combine the brown sugar, flour and cinnamon in a small bowl. Use a pastry cutter or a fork to blend the butter cubes into the flour mixture until it forms crumbs. Set aside.
To Make the Cream Cheese Filling:
Place the softened cream cheese in a small bowl. Use a wooden spoon or whisk to stir it until smooth. Add the egg yolk, vanilla and sugar. Stir until well combined and smooth. Set aside.
To Make the Muffin Batter:
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk and vanilla until well combined and smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Add the flour mixture to the wet ingredients and stir until combined.
To Form the Muffins:
Spoon 1 heaping tablespoon of the pumpkin batter into each of the sprayed or lined muffin cups. Add 1 tablespoon of the cheesecake filling to each one. Then add another heaping tablespoon of the pumpkin batter - or however much is needed to fill the cups almost to the top. Sprinkle some of the crumb topping onto each muffin.
Bake the muffins for 20 to 24 minutes, or until a tester inserted in the center comes out clean. Allow the muffins to cool in the muffin pans for about 10 minutes before transferring them to a wire rack to cool until serving.
Dust with confectiones' sugar before serving, if desired.
Store the muffins at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, place the muffins in an airtight container or freezer bag and freeze up to 3 months. Thaw and reheat in the microwave for about 30 seconds.
Crumb Topping:
1/2 cup light brown sugar
1/3 cup flour
1-1/2 teaspoons ground cinnamon
1/4 cup (4 tablespoons) cold butter, cut into cubes
Cream Cheese Filling:
6 ounces cream cheese, room temperature
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
3 tablespoons granulated sugar
Pumpkin Muffin Batter:
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Confectioners' sugar, for dusting (optional)
Directions:
Preheat the oven to 400 degrees F. Spray one 12-count and one 6-count muffin pan with nonstick spray or line with cupcake liners.
To Make the Crumb Topping:
Combine the brown sugar, flour and cinnamon in a small bowl. Use a pastry cutter or a fork to blend the butter cubes into the flour mixture until it forms crumbs. Set aside.
To Make the Cream Cheese Filling:
Place the softened cream cheese in a small bowl. Use a wooden spoon or whisk to stir it until smooth. Add the egg yolk, vanilla and sugar. Stir until well combined and smooth. Set aside.
To Make the Muffin Batter:
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk and vanilla until well combined and smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Add the flour mixture to the wet ingredients and stir until combined.
To Form the Muffins:
Spoon 1 heaping tablespoon of the pumpkin batter into each of the sprayed or lined muffin cups. Add 1 tablespoon of the cheesecake filling to each one. Then add another heaping tablespoon of the pumpkin batter - or however much is needed to fill the cups almost to the top. Sprinkle some of the crumb topping onto each muffin.
Bake the muffins for 20 to 24 minutes, or until a tester inserted in the center comes out clean. Allow the muffins to cool in the muffin pans for about 10 minutes before transferring them to a wire rack to cool until serving.
Dust with confectiones' sugar before serving, if desired.
Store the muffins at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, place the muffins in an airtight container or freezer bag and freeze up to 3 months. Thaw and reheat in the microwave for about 30 seconds.
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The perfect treat for fall, these pumpkin muffins are soft and tender with plenty of pumpkin flavor, topped with a brown sugar crumble with a surprise cream cheese filling.
BREAD RECIPES > QUICK BREADS AND MUFFINS > PUMPKIN CREAM CHEESE MUFFINS
RELATED ITEMS
CANNED PUMPKIN
Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, sugar, flavorings, or colorings added. Pumpkin pie mix contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency. Check the label when purchasing.
All of our pumpkin recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned. Just be careful to use the product that is called for in the recipe.
