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–+ servings
Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins for a Cozy Morning Boost

Delight in cozy Pumpkin Cream Cheese Muffins with a spiced pumpkin base and creamy filling, perfect for warm autumn mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Pumpkin Puree can substitute with homemade or butternut squash puree
  • 2 cups All-Purpose Flour for gluten-free option, use 1:1 gluten-free flour blend
  • 1 cup Brown Sugar can replace with coconut sugar
  • 1 tbsp Baking Powder ensure freshness
  • 1 tsp Baking Soda ensure freshness
  • 1 tbsp Pumpkin Pie Spice can use a homemade blend
  • 2 large Eggs can substitute with flax eggs
  • 1/2 cup Vegetable Oil can substitute with melted coconut oil or applesauce
For the Cream Cheese Filling
  • 8 oz Cream Cheese must use block cream cheese
For the Crumb Topping
  • 1/4 cup Butter can replace with margarine for dairy-free
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Brown Sugar can substitute with coconut sugar

Equipment

  • Muffin Tin
  • Mixing bowls
  • Hand mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Mix together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and brown sugar.
  2. In another bowl, whisk together the wet ingredients: pumpkin puree, eggs, and vegetable oil. Gradually combine the dry mixture into the wet ingredients until just combined.
  3. In a medium-sized bowl, beat the cream cheese and a bit of sugar until smooth and creamy. Set aside.
  4. Combine the crumb topping components (flour, brown sugar, and cold butter) until it resembles coarse crumbs. Set this aside.
  5. Spoon about two-thirds of your muffin batter into each muffin cup, add cream cheese filling, cover with remaining batter, and sprinkle crumb topping.
  6. Bake for 22-25 minutes until golden brown. A toothpick inserted should come out clean. Let cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Gently combine wet and dry ingredients to avoid dense muffins. Ensure your leavening agents are fresh for best results.

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