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Pumpkin Cream Cheese Muffins

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Delicious muffins featuring spiced pumpkin and creamy cream cheese, perfect for breakfast or snacks during autumn.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup brown sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 1 tablespoon melted butter (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
  3. Combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs in a large bowl and mix until creamy.
  4. Add the dry ingredients gradually into the pumpkin mixture, stirring until just combined.
  5. Prepare the cream cheese filling by beating the cream cheese with powdered sugar until smooth.
  6. Make the streusel topping by mixing brown sugar, cinnamon, and melted butter, then incorporating flour until crumbly.
  7. Divide the muffin batter among the liners, adding cream cheese mixture on top, then cover with more muffin batter.
  8. Sprinkle the streusel topping over each muffin.
  9. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins are best enjoyed warm and can be frozen individually for up to three months.

Nutrition

Keywords: pumpkin muffins, fall baking, cream cheese filling

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