Pumpkin Cream Cheese Muffins
It’s almost fall! Here in South Carolina, the leaves are changing but it’s still 90 degrees every day. However, it’s really shady in my backyard, we have tons of trees and a beautiful breeze so it feels like fall to me! Therefore, I present the first recipe of Fall 2022, these Pumpkin Cream Cheese Muffins!
RECIPE RUNDOWN:
Taste: Subtle pumpkin and cinnamon sugar flavor with a swirl of soft cream cheese.
Texture: Moist and fluffy pumpkin muffins with a soft cream cheese swirl throughout and a crumbly streusel topping.
Level: Easy
Pros: They’re easy, and from start to finish they take less than an hour to make.
Cons: You have to dirty at least 3 bowls.
IF YOU LIKE THESE PUMPKIN CREAM CHEESE MUFFINS, TRY:
grocery list:
- butter
- sour cream
- pumpkin puree
- milk
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- flour
- baking soda
- baking powder
- pumpkin pie spice
- cinnamon sugar
- cream cheese
equipment list:
click here to purchase the equipment listed below
- mixing bowls
- muffin tin
FAQS:
How do I store these muffins?
Keep them in an airtight container in the refrigerator for up to 3-4 days. If you opt to not add the streusel topping, they will last longer (4-6 days)
Freezing instructions?
If freezing, I recommend skipping the streusel… it will make a mes when thawing. As far as eating the muffins after being frozen, I would leave them out at room temperature until soft.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Pumpkin Cream Cheese Muffins
Ingredients
Muffins
- ½ cup butter melted
- 1 tbsp sour cream
- 1 can pumpkin puree
- 2 tbsp milk
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups 225g flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon sugar
Cream Cheese Swirl
- 8 oz cream cheese
- 1 egg yolk
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Streusel
- ⅔ cup brown sugar
- ½ flour
- 1 tsp cinnamon
- 4 tbsp butter melted
Instructions
- Preheat oven to 350 F. Prepare a muffin tin with liners in each cup.
Streusel:
- In a medium microwave-safe bowl, melt 4 tablespoons of butter. Using a fork, mash together the melted butter, ⅔ cup brown sugar, ½ cup flour, and 1 tsp cinnamon until combined and crumbly. Set aside.
Cream Cheese Swirl:
- In a medium mixing bowl, beat the cream cheese and egg yolk together until smooth. Add in the powdered sugar and vanilla extract, mix until combined. Set aside.
Muffins:
- In a medium microwave-safe mixing bowl, melt the ½ cup of butter. Pour the granulated sugar and brown sugar into the bowl with the melted butter and combine.
- Stir in the 2 eggs, vanilla extract, and sour cream.
- Add the 1 ½ cups of flour, baking soda, baking powder, pumpkin pie spice, and cinnamon sugar. Mix all until just combined. Stir in 2 tablespoons of milk.
- Fill each muffin liner ⅔ of the way with the muffin batter. Add a tablespoon dollop or so of the cream cheese mixture. Using a toothpick, swirl the cream cheese mixture until it’s marbled throughout. Make sure to not over-mix.
- Top with a teaspoon or so of streusel… or more if you would like! Then bake on 350 F for 25 minutes or until they’re not jiggly in the center and golden brown on top.
