Since I have a thing for cheesecake and coffee cake, I thought combining the two in a pumpkin muffin would be pretty darn amazing. It just made sense to me, you know? I’m glad I did, because these babies are incredibly good! I love the idea of cream cheese in muffins, whether it be chocolate muffins, strawberry muffins or pumpkin muffins- it’s really a great ingredient. Combine it with some cinnamon and vanilla… oh man, it melts together while baking and tastes like a bite of cheesecake once it cools! The topping on these is crunchy and sweet and gives these muffins a little extra something (or what I would call the coffee cake topping). These really are a little taste of heaven!
Pumpkin Muffins with Cinnamon Cream Cheese Filling Recipe
Spiced pumpkin muffins stuffed with a cinnamon cream cheese filling and topped with a crunchy cinnamon sugar topping. These muffins are the best!
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Servings: 16 muffins
Calories: 285kcal
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup brown sugar - packed
- 1/2 cup canola oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla
Filling
- 4 oz original Philadelphia Cream Cheese
- 1/2 cup powdered sugar
- 1/8 tsp vanilla
- 1/2 tsp cinnamon
topping
- 2 1/2 Tbsp flour
- 2 Tbsp sugar
- 2 Tbsp brown sugar - packed
- 2 Tbsp butter - melted
- pinch of salt
- 3/4 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line 2 muffin tins with 16 cupcake liners. Set aside.
- In a small mixing bowl, combine all ingredients for the filling. Mix together with a spatula until smooth. Refrigerate until needed.
- To make the topping, combine all ingredients in a small bowl and mix until incorporated.
- In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth. Add vanilla and one egg, mix. Add the second egg and mix until combined.
- In a medium size mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually and to wet ingredients. Mix until smooth.
- Scoop batter into liners filling ¼ of the way full. Place a gum ball sized dollop of filling in each, then cover with remaining batter until each liner is filled ¾ of the way full. Sprinkle with chunks of topping. Place in oven and bake for 20-23 minutes or until the tops are golden brown. Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.
NOTES
-Muffins can be stored at room temperature for up to 3 days.
Nutrition
Calories: 285kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 154mg | Potassium: 102mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2553IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Recipe source: adapted from Gourmet Magazine
How many people actually made these? They were terrible – the cream cheese should have egg or flour in it as it just melted and kept the muffin from baking. The inside was a gooey mess and I baked them for over 30 minutes. I am an experienced cook and baker and I have never had such a disastrous mess.