Pumpkin Cream Cheese Muffins Recipe
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Pumpkin Cream Cheese Muffin
Ingredients:
For the Muffin Batter:
1 ¾ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1 cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs
¼ cup milk (whole or 2%)
1 tsp vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese (softened)
¼ cup granulated sugar
1 tsp vanilla extract
For the Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
½ tsp ground cinnamon
¼ cup butter (cold, cubed)
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Prepare the Muffin Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, mix the pumpkin puree, sugars, oil, eggs, milk, and vanilla until smooth. Gradually add the dry ingredients and stir until just combined.
3. Prepare the Cream Cheese Filling:
In a small bowl, beat together the cream cheese, sugar, and vanilla until creamy and smooth.
4. Prepare the Streusel Topping:
Mix flour, sugars, cinnamon, and cold butter in a bowl. Use a fork or your fingers to create a crumbly texture.
5. Assemble the Muffins:
Fill each muffin cup halfway with pumpkin batter.
Add a spoonful of cream cheese filling to the center of each muffin.
Top with more pumpkin batter, leaving space for the muffins to rise.
Sprinkle the streusel topping generously over each muffin.
6. Bake:
Bake for 18-22 minutes or until a toothpick comes out clean (avoid the cream cheese center). Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Enjoy the fall flavors of these warm and spiced pumpkin cream cheese muffins!
