Pumpkin Cream Cheese Muffins – Sugar Spun Run

My Pumpkin Cream Cheese Muffins are filled with a cream cheese filling and topped with my simple (no pastry cutter wanted) streusel. They’re completely spiced and moist–such a enjoyable fall breakfast deal with! Recipe features a how-to video!

two halves of a pumpkin cream cheese muffin stacked on top of each other to show their cheesecake centers

Cream Cheese-Stuffed Pumpkin Muffins

When you thought you really liked my common pumpkin muffins, simply wait till you do this cream cheese-stuffed model! These pumpkin cream cheese muffins are perfected to be moist, not too candy, and simply the correct quantity of indulgent (though I’m 100% unopposed to consuming sweets for breakfast; have you ever seen my pumpkin coffee cake?!). The easiest half is what’s inside: a candy, cheesecake-inspired shock that you just wouldn’t suspect from the skin.

The second-best a part of this recipe is the streusel topping. Not solely is it buttery, spiced, and candy, but it surely’s additionally extremely EASY, due to my favourite no-pastry cutter method. You’ll by no means make streusel the previous means once more!

Why you’ll love my recipe:

  • Quick–takes lower than an hour to make.
  • Has that bakery taste and look you like (particularly in my parchment paper liners).
  • Tastes like a pumpkin roll in muffin type…yum!
  • Makes use of my simple streusel, which suggests there’s no pastry cutter wanted!

What You Want

overhead view of ingredients including butter, flour, cream cheese, pumpkin, and more

Right here’s what it’s worthwhile to make these moist, cream cheese-stuffed pumpkin muffins:

  • Brown sugar. I like to recommend utilizing both all gentle brown sugar or a mixture of darkish and lightweight. Utilizing all darkish brown sugar will make your muffins too candy/wealthy (and that’s coming from somebody who used to suppose sugar cubes counted as a snack).
  • Butter. Use unsalted butter within the muffins (since we add salt ourselves) however you should use salted butter within the streusel since its such a small quantity.
  • Pumpkin. Be sure to are utilizing 100% pure pumpkin and NOT pumpkin pie filling!
  • Pumpkin pie spice. When you don’t have any available, give my homemade pumpkin spice a attempt.
  • Cream cheese. Brick-style, full-fat cream cheese is the one variety I like to recommend right here.

SAM’S TIP: Due to the heavy cream cheese layer within the heart, these muffins generally tend to deflate a bit after baking. That’s not likely an issue (except you’re some form of muffin-top purist), however I do take a number of measures to stop this: ensuring so as to add sufficient muffin batter excessive of the cream cheese filling to cowl it fully, and utilizing a spoon to verify the perimeters across the cream cheese are stuffed in as nicely.

Bear in mind, that is simply an outline of the substances I used and why. For the total recipe please scroll all the way down to the underside of the publish!

Methods to Make Them

First, we’ll put together our cheesecake filling and muffin batter:

  1. Mix cream cheese, sugar, and vanilla till clean. Put aside.
  2. Cream collectively the butter and sugars, then add the eggs.
  3. Stir within the pumpkin and vanilla, then add the milk.
  4. Mix the dry substances in a separate bowl, then step by step fold them into the moist substances.
  5. Portion 2 tablespoons of muffin batter into cupcake liners and create a small divot in every muffin with a spoon.
  6. Prime every muffin with 1 tablespoon of cheesecake filling, then prime with extra batter.
bowl full of homemade streusel to be added to muffins

Then we’ll getting ready our streusel (it’s really easy!) and bake:

  1. Mix the flours, sugar, and cinnamon.
  2. Add the melted butter, then toss with a fork to create a clumpy combination.
  3. Evenly distribute over muffins, urgent barely into the tops as you go.
  4. Bake for 23-25 minutes and let cool within the pan for 10-12 minutes earlier than eradicating to a cooling rack.

SAM’S TIP: I like a lot of streusel on my muffins, a lot that my beloved apple muffins often get complaints as a result of the recipe makes a lot streusel–however I exploit each little bit of it! To appease these of you who’re much less streusel-friendly, I reduce the recipe in half for these muffins, however in case you’re a streusel fiend like me…you understand what to do.

pumpkin cream cheese muffin that's been cut in half to show its cream cheese center

Continuously Requested Questions

How ought to pumpkin cream cheese muffins be saved?

You’ll need to retailer your muffins in an hermetic container within the fridge the place they may hold for 2-3 days.

Can I freeze these?

These pumpkin cream cheese muffins ought to maintain up nicely within the freezer. Simply be sure to wrap them very well and retailer in an hermetic container.

Why are my muffins dry?

In case your muffins are dry, it’s probably the batter was unintentionally over-mixed. That is simple to do with fast breads, so be sure to modify to a spatula whenever you mix the moist and dry substances and stir till simply mixed. Nevertheless, observe that baking the muffins even a minute or two too lengthy may end in dense, dry muffins!

streusel topped muffin stuffed with cream cheese filling

I don’t find out about you, however a hidden cheesecake filling would possibly simply be my favourite form of shock 😍. When you’re a fan, too, you’ll most likely additionally take pleasure in my blueberry cream cheese muffins and my chocolate cheesecake muffins!

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! When you do this recipe, you’ll want to tag me on Instagram, and you can too discover me on YouTube and Facebook

two halves of a pumpkin cream cheese muffin stacked on top of each other to show their cheesecake centers

Pumpkin Cream Cheese Muffins

My seasonal pumpkin cream cheese muffins are flavored with actual pumpkin and pumpkin spice, crammed with a cheesecake shock and topped off with a brown sugar streusel!  Recipe features a how-to video!

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Course: Dessert

Delicacies: American

Prep Time: 25 minutes

Cook dinner Time: 25 minutes

Complete Time: 50 minutes

Servings: 12 muffins

Energy: 382kcal

Forestall your display from going darkish

Directions

Muffins

  • In a medium-sized bowl, use an electrical mixer to cream collectively softened butter and sugars till well-creamed.  

  • Add eggs and beat till mixed.

  • Stir in pumpkin puree and vanilla extract till mixed, then add milk and stir nicely. Remember to scrape down the perimeters and backside of the bowl to make sure that all substances are nicely mixed.

  • In a separate, medium-sized bowl, whisk collectively flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.

  • Utilizing a spatula, step by step add dry substances and moist and stir till simply mixed — don’t over-mix!

  • Portion about 2 tablespoons of pumpkin muffin batter into the underside of every muffin liner. Use the again of a spoon to make a small crater/nest within the heart of the batter.  

  • Drop a heaping tablespoon of cream cheese filling into the nests you have created then drop/clean extra pumpkin muffin batter overtop, taking care to fully cowl the cream cheese and filling liners ¾ of the way in which full.

Streusel

  • Whisk collectively flour, sugars, and floor cinnamon till mixed.

  • Add melted butter and toss/claw collectively substances till clumpy.

  • Evenly divide streusel over pumpkin batter.

  • Switch muffins to 375F (190C) preheated oven and bake for 23-25 minutes or till tops are starting to show golden brown and a toothpick inserted within the heart comes out with dry pumpkin muffin crumbs. 

  • Permit to chill earlier than serving.

Notes

Storing

Retailer leftovers in an hermetic container within the fridge for as much as 2 days.

Diet

Serving: 1muffin | Energy: 382kcal | Carbohydrates: 43g | Protein: 5g | Fats: 22g | Saturated Fats: 13g | Ldl cholesterol: 94mg | Sodium: 372mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3924IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

Dietary info relies on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.



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