Pumpkin Cream Cheese Muffins | My Baking Dependancy

Moist, completely spiced pumpkin muffins are crammed with sweetened cream cheese and topped with brown-sugar streusel. Take pleasure in these pumpkin cream cheese muffins for a fall breakfast or candy afternoon snack.

Although it’s almost Halloween and Thanksgiving and Christmas are proper across the nook, I’m not able to let go of fall but.

It’s been an unseasonably heat fall right here, so regardless that I’m glad it most likely received’t be snowing for trick-or-treating tomorrow, I hope we get some extra crisp fall days earlier than we head on into the vacation season and winter.

So even whereas I’m already planning out Christmas cookie recipes for you all, I’m nonetheless going to carry onto pumpkin recipes for a tiny bit longer. 

Meaning making a minimum of 1 or 2 extra batches of those pumpkin cream cheese muffins earlier than we head into all issues cranberry and peppermint.

In spite of everything, there’s not a lot better than pumpkin paired with cream cheese! Give me a pumpkin cream cheese pie, pumpkin cream cheese danish, or one among these muffins and I’m a cheerful woman.

Moist pumpkin muffins with cream cheese filling

Other than pumpkin bread, pumpkin roll and pumpkin cheesecake, these little pumpkin cream cheese muffins are one among my absolute favourite fall recipes to make and share. I imply, who can resist pumpkin, cream cheese and a streusel topping? Not this lady.

I took a moist basic pumpkin muffin base and added a calmly sweetened cream cheese filling and a brown sugar and pecan streusel on prime. After baking, you’ll be able to select so as to add an non-compulsory vanilla glaze to make them further indulgent, however they’re simply as scrumptious with out it.

The recipe makes about 20 muffins, so that they’re good for baking up and sharing with neighbors, coworkers, lecturers, and naturally household!

Package deal them up in a bakery field with some twine and a cute tag and you’ve got a wonderful and scrumptious hostess reward for any fall event.

Toasted up within the oven a day or two later, they may virtually be higher than recent out of the oven. Nearly.

You understand what I’m pondering? I’m pondering Thanksgiving morning breakfast, possibly alongside my favourite make-ahead breakfast casserole! How about you?

The right way to make pumpkin cream cheese muffins

I do know that recipes like this will appear overwhelming at first. However every of the recipe components are literally fairly easy they usually don’t take as lengthy to make as you may suppose!

Recipe parts

For these pumpkin cream cheese muffins, you’ll make:

• A cream cheese filling
• Streusel topping
• Pumpkin muffin batter
• Non-compulsory vanilla glaze

Altogether for the filling, streusel, and muffin batter, you will want:

• 8 ounces softened cream cheese
• 3 massive eggs
• 3 teaspoons pure vanilla extract
• 1/2 cup plus 3 tablespoons mild or darkish brown sugar
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 3 teaspoons home made pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon plus a pinch of salt
• 1 (15-ounce) can pure pumpkin puree
• 1/3 cup vegetable oil
• ¼ cup melted unsalted butter
• ¼ cup chopped pecans, non-compulsory

I like to make use of my home made pumpkin pie spice in these muffins, however you’ll be able to swap it out for cinnamon if that’s all you may have readily available.

If you’re shopping for the components for this recipe, ensure you purchase pumpkin puree and never pumpkin pie filling. Pie filling has further components that we don’t need on this recipe. 

Making these pumpkin cream cheese muffins

This recipe makes about 20 pumpkin cream cheese muffins, so prep 20 customary muffin wells by spraying them with nonstick spray or lining them with muffin liners.

Begin by making the filling and the streusel. For the filling, use an electrical mixer to beat the cream cheese till delicate, then add the egg, vanilla, and brown sugar and beat till easy.

Don’t fear in case you have a few cream cheese chunks in there – it’ll prove wonderful as soon as the muffins are baked. Set the filling apart.

For the topping, combine the brown sugar, flour, pumpkin pie spice, and salt in a bowl. Use a fork to combine within the melted butter till the combination is crumbly. 

If you wish to embody the pecans, stir these into the streusel now. Pop this into the fridge till you’re prepared to make use of it. 

To make the muffin batter, whisk collectively the dry components in a big bowl. Add the moist components and blend till simply mixed.

Now it’s time to assemble the muffins. Add about 1 1/2 tablespoons of the muffin matter to every of the ready muffin wells. I like to make use of my medium cookie scoop to make this tremendous straightforward.

Add about 2 teaspoons of the cream cheese filling to the middle of the batter in every nicely. A small cookie scoop is beneficial for this half.

Prime every muffin with one other 1 1/2 tablespoons of batter, then sprinkle the streusel topping evenly over all the muffins.

Bake at 375°F for 20-25 minutes. The pumpkin cream cheese muffins are carried out when a toothpick inserted into the facilities comes out clear.

Let the muffins cool earlier than serving. If you wish to add the vanilla glaze, whisk it collectively and drizzle it over the cooled muffins.

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