Pumpkin Cream Cheese Muffins
Delight in these soft and moist pumpkin muffins featuring a creamy center and a crunchy cinnamon crumb topping, perfect for breakfast or a sweet treat.
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs at room temperature
Cream Cheese Filling
- 8 oz cream cheese, softened at room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Cinnamon Crumb Topping
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine the vegetable oil, pumpkin puree, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
Filling and Topping
- Fill each muffin cup with a little pumpkin batter, add a dollop of cream cheese mixture, and top with more pumpkin batter.
- For the crumb topping, mix brown sugar, melted butter, and a bit of flour until crumbly and sprinkle it on top of each muffin.
Baking
- Bake for 18-20 minutes until a toothpick comes out clean.
- Allow to cool and drizzle with more glaze if desired before serving.
Notes
Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for about a week. For long-term storage, freeze the muffins for up to 3 months.