Pumpkin Cream Cheese Muffins (Printer-Friendly Version)
Moist pumpkin muffins with creamy filling and spiced crumb topping, perfect for breakfast or dessert.
# What You'll Need:
→ Cream Cheese Filling
01 -
340 g full-fat block cream cheese, softened at room temperature
02 -
120 g powdered sugar
03 -
5 mL vanilla extract
→ Streusel Crumb Topping
04 -
65 g raw pecan halves
05 -
60 g all-purpose flour
06 -
55 g packed brown sugar
07 -
50 g granulated sugar
08 -
1.25 mL ground cinnamon
09 -
85 g cold butter, cubed (salted or unsalted)
→ Wet Ingredients
10 -
3 large eggs
11 -
400 g granulated sugar
12 -
425 g (1 can) pure pumpkin puree
13 -
120 mL vegetable oil
→ Dry Ingredients
14 -
312 g all-purpose flour
15 -
7.5 mL baking soda
16 -
7.5 mL baking powder
17 -
1.25 mL salt
18 -
1.25 mL ground cinnamon
19 -
1.25 mL ground cloves
20 -
1.25 mL ground nutmeg
21 -
2.5 mL ground ginger
→ Garnish (Optional)
22 -
Coarse raw turbinado cane sugar
23 -
Ground cinnamon
# Steps to Follow:
01 -
Combine softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Whisk vigorously by hand or with a handheld mixer until smooth. Freeze until slightly stiff but still pliable for later use.
02 -
Pulse pecans in a food processor three times. Add flour, brown sugar, granulated sugar, and cinnamon, pulsing a few times to mix. Sprinkle cold cubed butter on top and pulse until mixture resembles small pebbles, ensuring any large butter pieces are rubbed in manually. Chill in freezer.
03 -
Preheat oven to 175°C (350°F). Line two muffin tins with 22 paper liners and lightly spray with nonstick cooking spray. Set aside.
04 -
In a large bowl, whisk eggs gently. Add granulated sugar, pumpkin puree, and vegetable oil; mix until combined.
05 -
In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
06 -
Fold dry ingredients into wet ingredients until just combined. Avoid overmixing to maintain batter lightness.
07 -
Spoon 22 mL (1½ tablespoons) of batter into each liner, spreading evenly. Add 15 mL (1 tablespoon) cream cheese filling atop batter. Cover cream cheese layer evenly with remaining batter. Divide streusel topping equally over muffins (approximately 15 mL each) and gently pat to adhere.
08 -
Bake at 175°C (350°F) for 20–22 minutes, or until a toothpick inserted into the top batter comes out clean. Baking time varies with cream cheese filling temperature; chilled filling requires less baking time.
09 -
Allow muffins to cool in tins for 5 minutes, then transfer to a wire rack. Optionally, sprinkle with ground cinnamon and coarse cane sugar. Serve warm or at room temperature. For warm muffins, microwave briefly before serving.
# Additional Tips:
01 -
Chilling the cream cheese filling helps maintain its texture and prevents bubbling during baking.