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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

The ultimate comfort food for fall, these Pumpkin Cream Cheese Muffins are moist, flavorful, and filled with a delicious cream cheese surprise. Perfect for breakfast, brunch, or dessert, they will quickly become a favorite in your home!
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Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Course Breakfast
Cuisine American
Servings 18 servings
Calories 210 kcal

Equipment

  • Muffin Tin
  • Pastry Blender

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 3/4 cup oil
  • 1 1/4 cups granulated sugar
  • 1 15-ounce can pumpkin puree
  • 4 oz plain cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold butter, cut into pieces
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Cream Cheese Filling: Prepare cream cheese filling by combining the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
  • Muffins: In a large mixing bowl combine the flour, spices, baking soda, baking powder and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add to the dry ingredients and mix until just combined.
  • Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
  • Preheat oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
  • Fill each muffin cup with a heaping tablespoon of batter. Place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each.
  • Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.

Notes

  • Storage: Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.
  • Freezing: Place muffins in a freezer safe bag or container and freeze for up to 3 months.
Keyword Cream Cheese Muffins, easy muffin recipe, fall desserts, pumpkin muffins