Pumpkin Cream Cheese Muffins with Cinnamon Topping

Okay the title is a mouthful, I know. But if you’re reading this then I’m assuming you’re a pumpkin dessert fiend like I am, which means you will LOVE this recipe. These pumpkin cream cheese muffins are crazy good and super easy to make!

Sten and I ~pseudo~ came up with this recipe after making different variations from a few recipes. All that to say, we combined two of our favorites aaaaand *chef’s kiss* it was perfect!🤌

This recipe makes 24 pumpkin cream cheese muffins so prepare to share!

INGREDIENTS

For the topping:

  • 6 tablespoon melted butter, unsalted
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 cup flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

For the filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar

For the muffins:

  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree*
  • 1 1/4 cups vegetable oil

INSTRUCTIONS

Cinnamon Crumble Topping

  1. To prepare the topping, mix together sugars, flour, cinnamon and salt with a fork.
  2. Pour melted butter into the dry mixture and blend together with a fork. Don’t shy away from the clumps! The larger the clumps, the larger the crumb toppings will be so it’s up to you on how long to blend.
  3. Set aside once mixed.

Cream Cheese Filling

  1. To prepare the filling, combine cream cheese and powdered sugar in a medium bowl and blend together with an electric mixer until smooth.
  2. Once mixed, place filling in the freezer while preparing the rest of the batter. You want it to firm up, not freeze so if you anticipate taking a long time to assemble the batter, just chill it in the fridge so it doesn’t freeze all the way.

Pumpkin Muffins

  1. To prepare the muffins, preheat oven to 350 degrees F. Line muffin pans with paper liners.
  2. Mix together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda in a medium bowl with a whisk.
  3. In a separate bowl, combine eggs, sugar, pumpkin puree and oil with an electric mixer. Mix on medium-low speed until blended.
  4. Add in the dry mixture from step #2 with the electric mixer on low speed.
  5. Once everything is mixed together, fill each muffin with batter just enough to cover the bottom of the liner (1-2) tablespoons).
  6. Add cream cheese filling to the middle of the batter in each muffin cup. I like to put the filling in a Ziploc sandwich bag and cut the corner so it forms a sort of DIY pastry bag. You can also use a cookie scooper or regular spoon. As you squeeze (or scoop) the filling in the batter, you’ll want to push it down so it’s almost at the bottom of the liner. It will rise a lot during the baking process so be generous with how much filling you add!
  7. Once the filling has been added, divide the remaining batter among the muffin cups on top of the filling so it’s completely covered.
  8. Once the batter has been added, divide the topping mixture over each muffin cup. Sprinkle evenly and cover the top completely.
  9. Bake for 20-25 minutes. Test with a toothpick and let completely before serving.

*Standard pumpkin can size is 15 oz, which is just shy of 2 cups (16 oz). I don’t think the 1 oz difference is a big deal so I just use the standard size can. However, if you’d like to get it exact, you could open another can and freeze the extra!

Sources:

The Girl Who Ate Everything

Plum Street Collective

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