Name: Pumpkin Cream Cheese Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: For the pumpkin spice streusel -; 3/4 cup (90g) all-purpose flour -; 1/4 cup (54g) light brown sugar, packed -; 2 teaspoons pumpkin pie spice -; 1/4 cup (57g) unsalted butter, melted -; For the cream cheese filling -; 6 ounces cream cheese, at room temperature -; 1 large egg yolk -; 1/4 cup (50g) granulated sugar -; 1/2 teaspoon vanilla extract -; For the pumpkin muffins -; 2 cups (240g) all-purpose flour -; 1 tablespoon pumpkin pie spice -; 1 1/2 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 (15 ounce) can pumpkin purée -; 1 1/4 cups (270g) light brown sugar, packed -; 2 large eggs -; 1/2 cup vegetable oil -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cream Cheese Muffins

1. For the pumpkin spice streusel -

2. 3/4 cup (90g) all-purpose flour -

3. 1/4 cup (54g) light brown sugar, packed -

4. 2 teaspoons pumpkin pie spice -

5. 1/4 cup (57g) unsalted butter, melted -

6. For the cream cheese filling -

7. 6 ounces cream cheese, at room temperature -

8. 1 large egg yolk -

9. 1/4 cup (50g) granulated sugar -

10. 1/2 teaspoon vanilla extract -

11. For the pumpkin muffins -

12. 2 cups (240g) all-purpose flour -

13. 1 tablespoon pumpkin pie spice -

14. 1 1/2 teaspoons baking powder -

15. 1/2 teaspoon baking soda -

16. 1/2 teaspoon salt -

17. 1 (15 ounce) can pumpkin purée -

18. 1 1/4 cups (270g) light brown sugar, packed -

19. 2 large eggs -

20. 1/2 cup vegetable oil -

How to cook deliciously - Pumpkin Cream Cheese Muffins

1. Stage

Preheat oven and prepare the muffin tin: Preheat the oven to 375°F. Line a standard muffin pan with muffin liners, or if you don’t have muffin liners, grease each well with butter and dust with flour, tapping out the excess.

2. Stage

Make the pumpkin pie spice streusel: In a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Pour in the melted butter and mix with a fork until crumbs form. Set aside until ready to use.

3. Stage

Make the cream cheese filling: In a medium mixing bowl, whisk together the cream cheese, egg yolk, sugar, and vanilla extract until smooth and creamy, similar in thickness to vanilla custard.

4. Stage

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

5. Stage

Mix the wet ingredients: In a mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined.

6. Stage

Make the batter: Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.

7. Stage

Divide the muffin batter: Divide the batter evenly among the muffin tin. Each well should be filled nearly to the top, though you do need room to swirl in 1 tablespoon of cream cheese filling.

8. Stage

Swirl in the cream cheese filling: Spoon a tablespoon of the cream cheese filling on the top of each muffin and use a butter knife to loosely stir it into the batter to make a swirl pattern. Swirl in the cream cheese in a figure 8 pattern while pulling some of the batter up from the bottom.

9. Stage

Add the pumpkin pie spice streusel: Sprinkle the streusel over each of the muffins.

10. Stage

Bake the muffins: Place the muffins in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

11. Stage

Cool muffins and serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve.