Description
These Pumpkin Cream Cheese Muffins offer a perfect harmony of earthy pumpkin spice and decadent, tangy cream cheese. Featuring a tender, moist crumb infused with cinnamon, ginger, nutmeg, allspice, and cloves, each muffin hides a luscious cream cheese center. Topped with a crunchy brown sugar streusel and a light glaze, these muffins provide a sensory experience that feels like a warm autumn hug. Ideal for slow weekend mornings or sharing with loved ones, they are the ultimate expression of comfort and hospitality.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
8 oz cream cheese, softened
1/4 cup sugar (for filling)
1/2 cup brown sugar (for streusel)
1/3 cup all-purpose flour (for streusel)
3 tbsp unsalted butter, cold (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and grease a muffin tin or use paper liners.
In a small bowl, beat the softened cream cheese with 1/4 cup sugar until smooth; set aside.
In a large bowl, whisk together the 2 cups flour, sugars, baking powder, baking soda, and spices.
In a separate bowl, mix the pumpkin puree, oil, and eggs until combined.
Fold the wet ingredients into the dry ingredients until just incorporated; do not overmix.
In a small bowl, combine the additional flour, brown sugar, and cold butter using a fork to make the streusel.
Fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture, then top with remaining batter.
Sprinkle the streusel topping over each muffin.
Bake for 20-25 minutes until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container in the refrigerator for up to 4 days due to the cream cheese filling. They can also be frozen for up to 3 months. For best results, use room temperature ingredients for the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg