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pumpkin cream cheese muffin cut in half-pumpkin cream cheese muffin recipe

Pumpkin Muffins with Cream Cheese Filling

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Servings 14

Ingredients
  

Crumb topping

  • 1/3 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 2/3 cup flour
  • 1/4 cup butter

Cream cheese filling

  • 6 ounces cream cheese
  • 1 tbsp milk
  • 3 tbsp sugar
  • 1/2 tsp vanilla extract

Pumpkin muffin mixture

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup oil
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions
 

Crumb topping

  • Cut butter into cubes.
  • Mix all ingredients together.
  • Mix butter into the dry ingredients until the size of small peas using your hands or a pastry blender.

Cream cheese filling

  • Add all ingredients to a small bowl and mix with rotary mixer until creamy and smooth.

Pumpkin muffin mixture

  • Mix all dry ingredients together.
  • Add wet ingredients and mix by hand until well mixed.

Making muffins

  • Preheat oven to 425º.
  • Line a muffin tray with papers or grease muffin cups.
  • Add a tablespoon of pumpkin mixture to bottom of muffin cup or liner.
  • Add a teaspoon of filling.
  • Add another tablespoon of pumpkin mixture or enough to fill the cups about 3/4 full.
  • Add a spoonful of the crumb topping and press into the mixture gently.
  • Bake 5 minutes.
  • Turn oven down to 350º.
  • Bake 15-17 minutes.

Notes

Substitutions:
  1. Either light brown or dark brown sugar can be used.
  2. An equal amount of applesauce or coconut oil can be used instead of oil.