Pumpkin Cream Cheese Muffins
A delicious hidden layer that takes these to the next level!
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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
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Step 1
Get that streusel topping ready. Since there's sugar in these, it's reduced in the muffins. (Smart!)
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Combine the wet and dry ingredients, just until they are combined.
Step 2
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Beat the cream cheese filling ingredients together until smooth.
Step 3
Arrow
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Assemble by adding a layer of pumpkin, a layer of cream cheese, a layer of pumpkin and a final layer of streusel.
Step 4
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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
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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
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So so good!
SOOOO Good!
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Meet Barbara
At B&B, I share comfort food with a Southern Flair, come browse around ❤️