Pumpkin Cream Cheese Muffins Recipe
Start your Fall mornings off right with these Pumpkin Cream Cheese Muffins! With warm spices, a creamy filling, and a crunchy topping, they’re the best way to enjoy the flavors of the season.
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 large 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 teaspoon vanilla extract
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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 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 the sugars, oil, and pumpkin puree until smooth. Add the vanilla and one egg, then mix. Add the second egg and mix until combined.
- In a medium-sized mixing bowl, whisk together the dry ingredients—flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Mix until smooth.
- Scoop the muffin batter into the liners, filling each ¼ of the way full. Place a gum ball-sized dollop of filling in each, then cover with the remaining batter until each liner is filled ¾ of the way full. Sprinkle with chunks of topping. Place in the oven and bake for 20–23 minutes or until the tops are golden brown. Remove from the oven and place the muffin pan on a wire rack to cool for 5 minutes before removing the muffins and letting them cool on the rack for 15 minutes.
Notes
STORE these Pumpkin Cheesecake Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerating, let them come to room temperature before eating for the best texture. To FREEZE, place muffins in a single layer in an airtight container or zip-top bag and freeze for up to 2 months.
Thaw at room temperature or in the refrigerator overnight. To REHEAT, warm in the microwave for about 10–15 seconds until soft.
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
