Pumpkin Cream Cheese Muffins

Delight in the warm flavors of pumpkin combined with a creamy cream cheese filling in these delightful Pumpkin Cream Cheese Muffins. Perfect for autumn mornings or gatherings.

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Course: Breakfast

Cuisine: American

Keyword: Autumn Treats, Cream Cheese Filling, Pumpkin cream cheese muffins

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: muffins

Calories: 280kcal

Equipment

Muffin Tins
Mixer
Piping Bag

Ingredients

Muffins

3 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
2 cups pumpkin puree
1 1/2 cups granulated sugar
2/3 cup vegetable oil
4 large eggs room temperature

Cream Cheese Filling

8 oz cream cheese softened
1/3 cup granulated sugar
1 tsp vanilla extract

Streusel Topping

1/4 cup all-purpose flour
2 tbsp brown sugar
1 tbsp butter cold and cubed

Instructions

Preheat the oven to 400 degrees F and line muffin tins with paper liners.
In a large bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt.
In a separate bowl, combine pumpkin puree, sugar, oil, and eggs until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
For the cream cheese filling, beat cream cheese, sugar, and vanilla until creamy.
For the streusel topping, mix flour, brown sugar, and butter until crumbly.
Fill muffin tins halfway with batter, pipe a small amount of cream cheese filling in the center, and top with remaining batter. Sprinkle with streusel topping.
Bake for 15-18 minutes or until a toothpick comes out clean. Allow to cool before serving.

Notes

For best results, store these muffins in an airtight container at room temperature for up to 3 days. Perfect for a cozy autumn treat!

Nutrition

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