Pumpkin Cream Cheese Muffins
Calories: 19
Adjust Servings Here: 12 muffins
Description
These bakery-style pumpkin cream cheese muffins are filled with a sweet cream cheese center and topped with buttery crumble. Moist, spiced, and better than Starbucks!
Ingredients
For the muffin batter
- 120 ml (½ cup) Neutral oil (canola, sunflower, or vegetable)
- 100 g (½ cup) Brown sugar
- 100 g (½ cup) White sugar
- 2 large Eggs room temperature)
- 240 g (1 cup) Pumpkin puree (not pumpkin pie filling)
- 1 tsp Vanilla extract
- 190 g (1½ cup) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 2 tsp Pumpkin spice blend
- 1 tsp Ground cinnamon
- 50 g (½ cup) Chopped pecans (optional)
For the cream cheese filling
- 150 g (5 oz) Cream cheese softened
- 50 g (¼ cup) Sugar
- 1 tsp Vanilla extract
For the crumble topping
- 65 g (½ cup) All-purpose flour
- 50 g (¼ cup) Brown sugar
- ½ tsp Ground cinnamon
- 45 g (3 tbsp) Cold unsalted butter cubed
Instructions
- Prep oven & liners – Preheat oven to 220°C / 425°F. Line a 12-cup muffin tin with tall parchment liners for that bakery-style look.
- Make cream cheese filling – In a small bowl, beat cream cheese, sugar, and vanilla until smooth and creamy. Set aside.150 g Cream cheese, 50 g Sugar, 1 tsp Vanilla extract
- Make crumble topping – In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with your fingertips or pastry cutter until you get coarse crumbs. Chill until ready to use.65 g All-purpose flour, 50 g Brown sugar, ½ tsp Ground cinnamon, 45 g Cold unsalted butter
- Mix wet ingredients – In a large bowl, whisk together oil, brown sugar, white sugar, eggs, pumpkin puree, and vanilla until smooth.120 ml Neutral oil , 100 g Brown sugar, 100 g White sugar, 2 large Eggs , 240 g Pumpkin puree , 1 tsp Vanilla extract
- Mix dry ingredients – In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.190 g All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt, 2 tsp Pumpkin spice blend, 1 tsp Ground cinnamon
- Combine batter – Add the dry mix to the wet mixture. Fold gently until just combined. Stir in pecans if using.50 g Chopped pecans (optional)
- Assemble muffins Batter - Fill the muffin liners with batter about three-quarters of the way up. Cream cheese center - Add one tablespoon of cream cheese filling in the center.Top with crumble – Sprinkle the chilled crumble generously over each muffin.
- Bake – Bake at 220°C / 425°F for 5 minutes, then reduce the oven to 190°C / 375°F and bake for another 17–20 minutes. Muffins are done when golden brown, and a toothpick inserted near the edge (not through the filling) comes out clean.
- Cool & serve – Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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