My seasonal pumpkin cream cheese muffins are flavored with real pumpkin and pumpkin spice, filled with a cheesecake surprise and topped off with a brown sugar streusel! Recipe includes a how-to video!
3Tablespoonsbutter(salted or unsalted is fine), melted
Instructions
Preheat oven to 375F (190C) and line a 12 count muffin tin with paper liners.
Cream Cheese Filling
Place cream cheese in a mixing bowl and stir until smooth. Add granulated sugar and vanilla and stir until creamy and completely combined. Set aside.
8 ounces cream cheese, ⅓ cup granulated sugar, ½ teaspoon vanilla extract
Muffins
In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
¾ cup butter, ½ cup sugar, ¼ cup brown sugar
Add eggs and beat until combined.
2 large eggs
Stir in pumpkin puree and vanilla extract until combined, then add milk and stir well. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
1 cup pumpkin puree, 1 ½ teaspoon vanilla extract, 2 Tablespoons whole milk
In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
1 ¼ cup all-purpose flour, 2 teaspoons pumpkin spice, ½ teaspoon ground cinnamon, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner. Use the back of a spoon to make a small crater/nest in the center of the batter.
Drop a heaping tablespoon of cream cheese filling into the nests you've created then drop/smooth more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling liners ¾ of the way full.
Streusel
Whisk together flour, sugars, and ground cinnamon until combined.
½ cup all-purpose flour, ⅓ cup light brown sugar, 1 Tablespoon granulated sugar, ¾ teaspoon ground cinnamon
Add melted butter and toss/claw together ingredients until clumpy.
3 Tablespoons butter
Evenly divide streusel over pumpkin batter.
Transfer muffins to 375F (190C) preheated oven and bake for 23-25 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs.
Allow to cool before serving.
Video
Notes
Storing
Store leftovers in an airtight container in the refrigerator for up to 2 days.