Pumpkin Cream Cheese Muffins are the best pumpkin muffin recipe ever. Combo of perfectly spiced , soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.
The Best Pumpkin Cream Cheese Muffins From Scratch
If you have your fall to-do list, you must add baking these muffins. You will love them!
Seriously, what is not to love about this pumpkin perfection! Easy to make from scratch, these pumpkin cheesecake muffins are great for breakfast, brunch, snack, dessert, Halloween, Thanksgiving…any time!
Luckily, season of comfortable and cozy clothes is upon us, because you won’t be able to eat just one of these. They are totally addictive.
Why You’ll Love These Pumpkin Cheesecake Muffins:
They are the best fall breakfast loaded with spices.
Eating dessert for breakfast without filling guilt
Pumpkin flavor is perfectly complemented with cinnamon, nutmeg, ginger and cloves (you can substitute with pumpkin pie spice). They TASTE like FALL!
They are super moist.
They are filled with a cream cheese and taste like a combo of Pumpkin Coffee Cake and Pumpkin Cheesecake https://omgchocolatedesserts.com/pumpkin-swirled-cheesecakes/https://omgchocolatedesserts.com/pumpkin-coffee-cake/.
They are topped with crunchy brown sugar cinnamon streusel topping-irresistible.
Very easy to make, store and transport for sharing
What You Need For This Recipe:
This easy muffin recipe that makes the best homemade muffins from scratch, requires only simple ingredients that you probably have on hand:
pumpkin puree- make sure to use pure pumpkin not pumpkin pie filling. You can use homemade puree or the one from the can
all purpose flour
brown sugar, granulated sugar and powdered sugar
vegetable oil
eggs
milk
spices: cinnamon, nutmeg, ginger, cloves, all spice. You can substitute with pumpkin pie spice if you wish, but I personally like to make my own combo adjusted to my taste
vanilla extract
salt
baking powder
cream cheese
cream-for the glaze. you can also substitute milk if you don’t have cream
They have a couple of steps, need four mixing bowls, but it’s worth it. Whether you eat them warm, cold, or room temperature, try not to eat too many, if you can.
How To Make Pumpkin Cream Cheese Muffins:
In a fist bowl combine streusel ingredients: flour, brown sugar, cinnamon, dash of salt and melted butter and whisk with a fork.
In another bowl using a mixer beat softened cream cheese, sugar and vanilla for two minutes.
To make the pumpkin muffin batter in separate bowl whisk dry ingredients: flour, spices, baking powder and salt. In a large bowl whisk pumpkin, sugar and brown sugar, oil, eggs and milk. Then add dry ingredients to the wet and whisk to combine.
In standard muffin tin lined with paper liners layer two spoons of muffin batter, dollop cream cheese mixture in the center, top with remaining muffin batter and generously sprinkle with streusel crumbs. Bake 22-26 minutes until the muffin has set completely, and a tooth pick inserted in the center comes out clean with just a few crumbs attached.
Cool muffins in the pan for 10 minutes then transfer on a rack to cool completely. Also, you can serve them warm if you prefer.
Drizzle with glaze if you wish, but they are delicious even without the glaze.
You can keep the muffins up to two days on the counter, just cover them well, and for longer storage you should keep them covered in the fridge.
However, this muffin recipe combines the classic flavor of soft, moist and deliciously spiced pumpkin with the richness of cream cheese frosting , and a crunchy streusel crumb. There’s nothing to love about them. Must try this fall!
Pumpkin Cream Cheese Muffins are the best pumpkin muffin recipe ever. Combo of perfectly spiced , soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.
Ingredients
Cinnamon Streusel Topping:
2/3cup all-purpose flour
1/3cup light brown sugar
Dash of salt
1 1/4 teaspoon ground cinnamon
1/4cup unsalted butter-melted
Cream Cheese Filling:
6oz. full fat brick style cream cheese- room temperature
1/4cup granulated sugar
1 teaspoon vanilla extract
Pumpkin Muffins:
1 1/2cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon all-spice
1/8 teaspoon ground cloves
3/4 teaspoon baking powder
1/2 teaspoon salt
1cup pumpkin pure ( not pumpkin pie filling!!!)
1/2cup granulated sugar
1/4cup light brown sugar
2 large eggs
1/2cup vegetable oil
1/4cup milk
1 teaspoon vanilla extract
Glaze:
1–2 Tablespoons cream
1/2cup powdered sugar
1/4 teaspoon vanilla extract
dash of salt
Instructions
Preheat the oven to 350ºF. Line standard muffin pan with paper liners, and set aside.
To make the streusel topping:
In a small bowl, whisk with a fork flour, brown sugar, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, then place in the fridge until ready to use.
To make the cream cheese filling:
Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.
To make the muffin batter:
In a medium bowl, whisk together flour, spices, baking powder, and salt.
In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, buttermilk, eggs, and vanilla, and whisk until smooth.
Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.
Assembling the muffins:
Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.
To make the glaze:
Stir powdered sugar and cream. Start with 1 Tablespoon of creme and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
