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Pumpkin Cream Cheese Muffins: Deliciously Easy

Pumpkin Cream Cheese Muffins
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Deliciously soft pumpkin muffins filled with creamy cheese and topped with a crunchy streusel.

Ingredients

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  • 12 ounces full-fat block cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup raw pecan halves
  • 1/2 cup flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons cold butter, cubed
  • 3 eggs
  • 2 cups granulated sugar
  • 1 15 oz. can pumpkin puree
  • 1/2 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 3/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 1/2 teaspoon ground ginger
  • Coarse raw turbinado cane sugar (optional)
  • Ground cinnamon (optional)

Instructions

  1. Cream Cheese Filling: In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Whisk until smooth. Freeze while you prepare the other components.
  2. Streusel Crumb Topping: Pulse pecan halves in a food processor three times. Add flour, brown sugar, granulated sugar, and cinnamon; pulse to combine. Sprinkle cold butter over the mixture and pulse until it resembles small pebbles.
  3. Prep: Preheat your oven to 350 degrees F. Line two muffin tins with 22 liners and lightly spray with nonstick cooking spray.
  4. Mix Wet Ingredients: In a large bowl, gently whisk eggs. Mix in granulated sugar, pumpkin puree, and vegetable oil until well combined.
  5. Mix Dry Ingredients: In a separate large bowl, combine all-purpose flour, baking soda, baking powder, salt, and spices.
  6. Combine Batter: Gently fold the dry ingredient mixture into the wet pumpkin mixture until just combined. Do not overmix.
  7. Assemble Muffins: Spoon about 1½ tablespoons of the pumpkin batter into each muffin liner. Add a rounded tablespoon of the cream cheese filling on top. Divide the remaining batter and sprinkle the streusel topping over each muffin.
  8. Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with optional turbinado sugar and cinnamon before serving.

Notes

  • Soften cream cheese completely for a smoother filling.
  • Microwave muffins for a few seconds to warm them before serving.

Nutrition

Find it online: https://sarecipe.com/pumpkin-cream-cheese-muffins/