It’s fall so we have to have a new pumpkin recipe, and you’re going to love Pumpkin Cream Cheese Muffins. I tried to reproduce my favorite Chocolate Muffins that have a cheesecake filling because they’re my family’s all time favorite. The challenge is getting the dollop of cream cheese filling to sink down into the muffins. For my chocolate cupcakes this works because the chocolate batter is pretty thin and the cheesecake filling has chocolate chips in it which weighs it down.
How was I going to thicken the cream cheese filing and still get a cheesecake type filling, I just used an egg yolk instead of the entire egg and then I tried adding it to the top. However, this is what I got which is not very pretty and is just a layer of cream cheese on top of a delicious pumpkin muffin. The streusel just clumped up.
Can you use pumpkin pie spice
You can definitely substitute pumpkin pie spice in this recipe, just add 2 teaspoons and eliminate the cinnamon, nutmeg and cloves. I don’t like the allspice and ginger that are generally in pumpkin pie spice, but if you love all those flavors, use it in these pumpkin muffins. If you make a lot of pumpkin recipes, then you might want to make your own pumpkin pie spice.
To account for the streusel topping, I decreased the sugar in the muffin, the topping not only adds sweetness but a great crunch. And did I mention how moist they are from the pumpkin itself. These are pretty amazing! There are a couple of steps but still start to finish it took less than 30 minutes to assemble.
How do you make Pumpkin Cream Cheese Muffins
Why should you cook muffins at a high temperature
What should you do with the extra pumpkin
- You could make Pumpkin Cheese Cake Balls, it only takes 1/2 cup of pumpkin
- For Pumpkin Snickerdoodles you need 3/4 cup of pumpkin
- Go savory and make Apple Cider Chili which calls for 1/2 cup of pumpkin
- Give it to your dog, it helps with diarrhea or upset stomachs
More FALL recipes
If you make Pumpkin Cream Cheese Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Pumpkin Cream Cheese Muffins
- ¼ cup brown sugar
- ½ cup flour
- 1 teaspoon cinnamon
- 4 tablespoons butter cold cut into pieces
- ⅛ teaspoon salt
- 1 ½ cups flour
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup brown sugar
- ½ cup oil
- ¼ cup buttermilk
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 eggs
- 8 ounces cream cheese room temp
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 egg yolk
- Preheat oven to 425º. Line 14 muffin tins with liners
- In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add cold butter and using fingers combine.
- Whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt. In a separate bowl, combine the brown sugar, oil, buttermilk, vanilla, pumpkin and eggs. Whisk until well combined. Add pumpkin mixture to dry mixture and stir, just until combined.
- In a small bowl, combine all ingredients and mix with a hand mixer until smooth.
- To assemble, place about 2 tablespoons of pumpkin mixture in the muffin tin, add about 1 tablespoon cream cheese and then add another 2 tablespoons of pumpkin mixture so that the batter reaches the top of the tin. Cover with streusel and press into the batter.
- Bake for 5 minutes at 425º, then reduce oven to 350º, (don’t remove the muffinbake an additional 15 minutes for a total of 20 minutes. A toothpick inserted in the center should come out clean. Let cool in the pan for about 10 minutes before removing.