Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are moist, full of delicious flavors and are perfect for a morning snack or as a tasty seasonal treat.
Servings: 12
Calories:
Equipment
- Muffin Tin
Ingredients
Batter
- 15 oz pumpkin puree
- 1 ½ cups all-purpose flour 215 grams
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable or canola oil
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 large eggs room temperature
Streusel
- ½ cup all-purpose flour 60 grams
- ½ cup brown sugar
- ¼ cup unsalted butter melted
- ½ tsp ground cinnamon
Cream Cheese
- 4 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Instructions
- Preheat the oven to 375°F. Place tulip cups in the muffin tins.
Streusel
- In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs.
Batter
- In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
Cream Cheese
- In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.
Bake
- Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin. Add 1 tbsp of cream cheese mixture in the center of the batter. Sprinkle the streusel mixture atop the batter.
- Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.