Pumpkin Cream Cheese Muffins

A delicious hidden layer that takes these to the next level!

DELICIOUS

DELICIOUS

“

Wait until you bite into one of these, your morning just got so much better!

– B&B

Why you'll  ❤️  Pumpkin Muffins

These muffins are not dry - enjoy them all week long!

These breakfast muffins are not overly sweet. 

Cheesecake filling flavor is the surprise twist when you bite in!

Streusel – Brown sugar – Flour – Cinnamon – Butter – Salt Filling – Cream cheese – Sugar – Vanilla – Egg yolk

Ingredients 

Muffins – Flour – Cinnamon – Cloves – Nutmeg – Baking soda – Baking powder – Salt – Brown sugar – Oil – Buttermilk – Vanilla  – Pumpkin puree – Eggs

Ingredients 

Step 1

Get that streusel topping ready. Since there's sugar in these, it's reduced in the muffins. (Smart!)

Combine the wet and dry ingredients, just until they are combined. 

Step 2

Beat the cream cheese filling ingredients together until smooth. 

Step 3

Arrow

Assemble by adding a layer of pumpkin, a layer of cream cheese, a layer of pumpkin and a final layer of streusel.

Step 4

Bake at 425º for 5 min and then reduce the oven to 350º and bake for 15 more min. These need to cool completely so that the cream cheese filling has a chance to set.

Step 5

Due to the filling, you’ll need to refrigerate once cool.

RECIPE TIP

You can also freeze them and let them come to room temperature before serving.

RECIPE TIP

So so good!

SOOOO Good!

Meet Barbara

At B&B, I share comfort food with a Southern Flair, come browse around ❤️