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Pumpkin Cream Cheese Muffins

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 200
Deliciously moist pumpkin muffins filled with creamy cheese and topped with a crunchy crumb topping.

Ingredients

Crumb Topping

  • 1/3 cup packed light or dark brown sugar ((crumb topping))
  • 1 teaspoon ground cinnamon ((crumb topping))
  • 1/4 cup unsalted butter, melted ((crumb topping))
  • 2/3 cup all-purpose flour ((crumb topping))

Muffin Batter

  • 1 and 3/4 cups all-purpose flour ((spooned & leveled))
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil ((or melted coconut oil))
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 6 ounces full-fat brick cream cheese, softened (to room temperature)
  • 1 egg yolk at room temperature
  • 1/2 teaspoon pure vanilla extract ((for cream cheese filling))
  • 3 tablespoons granulated sugar ((for cream cheese filling))

Instructions 

  • Preheat oven to 425°F (218°C) and prepare muffin pan.
  • Make crumb topping by mixing brown sugar, cinnamon, melted butter, and flour until crumbly.
  • Whisk together dry ingredients in a large bowl.
  • In a medium bowl, whisk wet ingredients until smooth, then combine with dry ingredients.
  • Fill muffin cups with batter and cream cheese filling, then top with crumb mixture.
  • Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-17 minutes.

Notes

Store leftovers covered at room temperature for 2 days or refrigerated up to 1 week.
Calories: 200kcal
Cost: $10.00
Course: Breakfast
Cuisine: American
Keyword: pumpkin