Desserts, Muffins

PUMPKIN CREAM CHEESE MUFFINS

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Are you ready to embark on a culinary adventure that combines the warmth of pumpkin, the richness of cream cheese, and the crunch of buttery streusel? Look no further than our Irresistible Pumpkin Delight Muffins, a delightful treat that boasts a sweet cream cheese filling and a topping that’s pure indulgence. In less than an hour, you can create these bakery-style muffins that not only taste divine but also sport that picture-perfect look, especially when nestled in parchment paper liners.

Why You’ll Love These Muffins

Fast and Easy: With a preparation time of less than an hour, these muffins are perfect for those craving a delicious treat without spending too much time in the kitchen.

Bakery Flair: Achieve that bakery-style flavor and appearance, accentuated by the charming parchment paper liners.

Effortless Streusel: Our simple streusel recipe eliminates the need for a pastry cutter, ensuring a hassle-free baking experience.

Ingredients Needed:

Brown sugar

Butter

Pumpkin

Pumpkin pie spice

Cream cheese

How to Create This Recipe:

Prepare the Cream Cheese Filling:

In a mixing bowl, blend cream cheese, sugar, and vanilla until a smooth, creamy consistency is achieved. Set aside for the magical filling.

Crafting the Pumpkin Muffins:

Cream together butter and sugars, then introduce the eggs into the mix.

Incorporate pumpkin and vanilla, followed by the addition of milk.

In a separate bowl, combine the dry ingredients, gradually folding them into the wet mixture.

Assembling the Muffins:

Portion 2 tablespoons of muffin batter into cupcake liners, creating a small divot with a spoon.

Top each muffin with 1 tablespoon of the luscious cream cheese filling, then add more batter.

Create a heavenly streusel by combining flours, sugar, and cinnamon. Sprinkle this clumpy mixture over the muffins.

Baking Magic:

Bake for 23-25 minutes until golden brown, and let them cool in the pan for 10-12 minutes before transferring to a cooling rack.

FAQs:

How should Pumpkin Cream

Cheese Muffins be stored? Store these delectable muffins in an airtight container in the refrigerator, where they will maintain their freshness for 2-3 days.

Can I freeze these muffins?

Absolutely! Freeze them by wrapping them securely and storing them in an airtight container for a delightful treat later.

Why are my muffins dry?

Dry muffins might indicate over-mixing. Ensure you switch to a spatula when combining wet and dry ingredients, stirring just until combined. Additionally, avoid baking for too long, as it can result in dense, dry muffins.

PUMPKIN CREAM CHEESE MUFFINS

0.0 from 0 votes
Recipe by admin Course: DessertCuisine: American
Servings

12

servings
Prep time

25

minutes
Cooking time

25

minutes
Calories

382

kcal

Quick and Easy Pumpkin Cream Cheese Muffins Recipe.

Ingredients

  • Fillings
  • 8 ounces cream cheese, softened to room temperature (225g)

  • ⅓ cup granulated sugar (65g)

  • ½ teaspoon vanilla extract

  • Pumpkin Muffins:
  • ¾ cup butter, softened (165g)

  • ½ cup sugar (100g)

  • ¼ cup packed brown sugar (50g)

  • 2 large eggs (room temperature preferred)

  • 1 cup pumpkin puree (225g)

  • 1 ½ teaspoons vanilla extract

  • 2 tablespoons whole milk (30ml)

  • 1 ¼ cups all-purpose flour (150g)

  • 2 teaspoons pumpkin spice

  • ½ teaspoon ground cinnamon

  • ¾ teaspoon baking powder

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • Streusel:
  • ½ cup all-purpose flour (63g)

  • ⅓ cup firmly packed light brown sugar (67g)

  • 1 tablespoon granulated sugar

  • ¾ teaspoon ground cinnamon

  • 3 tablespoons butter, melted (salted or unsalted is fine)

Directions

  • Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners.
  • Cream Cheese Filling:
    Stir cream cheese until smooth. Add granulated sugar and vanilla, stir until creamy. Set aside.
  • Pumpkin Muffins:
    Cream together softened butter and sugars.
    Add eggs and beat until combined.
    Stir in pumpkin, vanilla extract, and add milk. Scrape down sides for thorough mixing.
    In a separate bowl, whisk together dry ingredients. Gradually add to wet mixture and stir just until combined.
    Portion 2 tablespoons of batter into each muffin liner, creating a small crater.
  • Assembly:
    Drop a heaping tablespoon of cream cheese filling into each crater.
    Cover with more pumpkin batter, filling liners ¾ of the way.
  • Streusel:
    Whisk together flour, sugars, and cinnamon. Add melted butter and toss until clumpy.
    Evenly distribute streusel over pumpkin batter.
  • Bake:
    Bake for 23-25 minutes until golden brown. Allow to cool before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

  • Total number of serves: 1
  • Calories: 382kcal
  • Carbohydrates: 43g
  • Protein: 5g
  • Fat: 22g
  • Cholesterol: 94mg
  • Sodium: 372mg
  • Potassium: 147mg
  • Fiber: 1g
  • Sugar: 27g

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