Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins – All these Pumpkin Cream Cheese Muffins are hands down one of my favourite muffin recipes! Filled with spices and stuffed with a cream cheese filling — those are moist! Pumpkin Cream Cheese Muffins – hands down one of my favourite cakes ever! These would be the very best pumpkin muffins! They are fantastic for dessert, brunch, or breakfast!

Ingredients:

For The Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 4 tbsp butter

For The Cream Cheese Filling:

  • 6 tbsp cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For The Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk or milk
  • 2 big eggs
  • 1 tsp vanilla extract

For The Cream Cheese Glaze:

  • 2 tbsp cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • Pinch of salt

How To Make Pumpkin Cream Cheese Muffins?

  1. Preheat the oven. Line a muffin pan with paper liners or spray with cooking spray. Put aside.
  2. Make the streusel topping. In a bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture is crumbly and coarse. Put aside.
  3. Make the cream cheese filling. With a mixer, beat the cream cheese, sugar, and vanilla extract together until smooth. Put in the refrigerator while you make the cakes.
  4. In a medium bowl, whisk flour, spices, baking soda, and salt together.
  5. In a big bowl, combine sugars, the pumpkin, oil, buttermilk, eggs, and vanilla. Stir until smooth.
  6. Add the dry ingredients and stir until blended.
  7. Fill each muffin cup. Add a spoonful of the cream cheese mixture. Top the cakes evenly with the batter, about 3/4 way. Sprinkle the streusel.
  8. Bake muffins for 23-26 minutes, or until a toothpick comes out with only a couple of crumbs. Let cool.
  9. While the cakes are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese, powdered sugar and pinch of salt. Whisk until smooth.
  10. Drizzle the curry drizzle over the muffins. Serve.
  11. Note-store The cakes coated on the counter for as many as two days. You can store In covered in the refrigerator too, just them have them come to room Prior to eating temperature.

How To Make Pumpkin Cream Cheese Muffins?

All these Pumpkin Cream Cheese Muffins are hands down one of my favourite muffin recipes! Filled with spices and stuffed with a cream cheese filling — those are moist! Pumpkin Cream Cheese Muffins – hands down one of my favourite cakes ever! These would be the very best pumpkin muffins! They are fantastic for dessert, brunch, or breakfast!

Ingredients

For The Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 4 tbsp butter

For The Cream Cheese Filling:

  • 6 tbsp cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For The Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk or milk
  • 2 big eggs
  • 1 tsp vanilla extract

For The Cream Cheese Glaze:

  • 2 tbsp cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven. Line a muffin pan with paper liners or spray with cooking spray. Put aside.

  2. Make the streusel topping. In a bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture is crumbly and coarse. Put aside.

  3. Make the cream cheese filling. With a mixer, beat the cream cheese, sugar, and vanilla extract together until smooth. Put in the refrigerator while you make the cakes.

  4. In a medium bowl, whisk flour, spices, baking soda, and salt together.

  5. In a big bowl, combine sugars, the pumpkin, oil, buttermilk, eggs, and vanilla. Stir until smooth.

  6. Add the dry ingredients and stir until blended.

  7. Fill each muffin cup. Add a spoonful of the cream cheese mixture. Top the cakes evenly with the batter, about 3/4 way. Sprinkle the streusel.

  8. Bake muffins for 23-26 minutes, or until a toothpick comes out with only a couple of crumbs. Let cool.

  9. While the cakes are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese, powdered sugar and pinch of salt. Whisk until smooth.

  10. Drizzle the curry drizzle over the muffins. Serve.

  11. Note-store The cakes coated on the counter for as many as two days. You can store In covered in the refrigerator too, just them have them come to room Prior to eating temperature.

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