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 -

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.