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Pumpkin Cream Cheese Muffins

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Made with moist and flavorful pumpkin muffins filled with sweetened cream cheese and topped with a buttery crumb topping, each bite of these muffins is pure deliciousness!!

Ingredients

Scale

Pumpkin Muffins 

  • 2 Cups (260 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Large Eggs, Room Temperature
  • 2/3 Cup (114 g) Light or Dark Brown Sugar, Packed
  • 1 Cup (244 g) Pumpkin Puree, Room Temperature
  • 1/2 Cup (120 ml) Buttermilk, Room Temperature
  • 1/2 Cup + 2 Tablespoons (150 ml) Neutral Flavored Oil i.e. Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Teaspoon Ground Cinnamon
  • 3/4 Teaspoon Ground Ginger
  • 1/2 Teaspoon Ground Allspice
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg

Cream Cheese Filling 

  • 4 Ounces (113 g) Full-Fat Cream Cheese, Softened
  • 2 Tablespoons (16 g) Confectioners’ (Powdered) Sugar

Brown Sugar Crumb Topping 

  • 1 1/4 Cups (163 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1/2 Cup (113 g) Unsalted Butter, Melted, Cooled to Room Temperature
  • 1/4 Cup + 2 Tablespoons (78 g) Light or Dark Brown Sugar, Packed

Maple Glaze 

  • 1/2 Cup (60 g) Confectioners’ (Powdered) Sugar, Sifted
  • 1/2 Tablespoon (8 ml) Pure Maple Syrup
  • 1/2 Tablespoon (8 ml) Milk of Choice, Plus More as Needed
  • 1/2 Tablespoon Unsalted Butter, Melted

Instructions

Crumb Topping and Cream Cheese Filling 

  1. Make the crumb topping by mixing together the flour and brown sugar in a small mixing bowl. Pour in the melted butter and use a fork to mix it into the dry mixture until crumbly in appearance. Set aside.
  2. In a separate small mixing bowl, use a large spoon or rubber spatula to mix together the cream cheese and powdered sugar into a smooth mixture. Set aside.

Pumpkin Muffins Batter 

  1. Preheat the oven to 375F(190C). Line a muffin pan with 12 liners. Set aside.
  2. In a large mixing bowl, whisk to combine the flour, baking powder, baking soda, salt and spices. In a separate medium mixing bowl, whisk to combine the eggs, pumpkin puree, brown sugar, oil, buttermilk and vanilla extract.
  3. Pour the wet batter into the bowl with the dry ingredients. Use a large spoon or rubber spatula to gently mix the wet batter into the dry ingredients to combine. Take care to not overmix the batter.

Assembly

  1. Spoon about 2/3 of the batter into the muffin liners. Use the back of a spoon to make a small well in the center of the muffin batter. Dollop a heaping 1/2 tablespoon of the cream cheese filling on top of the batter and use the back of a spoon to flatten out slightly.
  2. Top the cream cheese filling with the remaining batter.
  3. Use a fork to help breakup the crumb topping. Generously and evenly spoon the crumb topping over the muffins so that they are completely covered.
  4. Bake muffins for 18-20 minutes.
  5. Cool muffins in the baking pan for 5-10 minutes before cooling to room temperature on a cooling rack.
  6. In a small mixing bowl, whisk together the powdered sugar, milk, maple syrup and melted butter into a smooth glaze. Drizzle the glaze over the cooled muffins. Allow the glaze to set for 4-5 minutes before serving.

Notes

Muffins are best eaten the day it is baked. To store, line the base of an airtight container with a sheet of paper towel, place completely cooled muffins on top, top muffins with another sheet of paper towel before closing the container and refrigerating. Muffins stored in the fridge will last 3-4 days.

Find it online: https://nourishedendeavors.com/pumpkin-cream-cheese-muffins/