Pumpkin Cream Cheese Muffins

Ingredients

• 0.333 cup all-purpose flour
• 0.333 cup granulated sugar
• 3 tbsp cold butter (grated)
• 0.25 tsp pumpkin spice
• 2 cups flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp ground cloves
• 1 tsp ground cinnamon
• 0.25 tsp ground ginger
• 0.25 tsp allspice
• 0.25 tsp salt
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 0.5 cup pumpkin puree
• 0.5 cup apple sauce (or additional pumpkin puree)
• 0.5 cup neutral oil
• 0.25 cup buttermilk
• 2 eggs (large)
• 8 oz cream cheese (room temperature)
• 0.25 cup granulated sugar
• 1 tsp vanilla

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a 12-well muffin tin with paper liners.

2. 2

   Prepare the Streusel: In a medium bowl, add 1/3 cup flour, 1/3 cup sugar, 3 tbsp grated cold butter, and 1/4 tsp pumpkin spice. Combine by lightly massaging the ingredients together with your fingers until a crumbly texture forms. Set aside.

3. 3

   Prepare the Muffin Dry Ingredients: In another medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp ground cloves, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and 1/4 tsp salt.

4. 4

   Prepare the Muffin Wet Ingredients: In a separate large bowl, add 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup pumpkin puree, 1/2 cup apple sauce, 1/2 cup neutral oil, 1/4 cup buttermilk, and 2 large eggs. Whisk to combine well.

5. 5

   Combine Muffin Batter: Add the dry ingredients into the wet ingredients. Using a whisk or electric mixer, mix for one to two minutes until well combined.

6. 6

   Prepare the Cream Cheese Topping: In a medium bowl, beat together 8 oz room temperature cream cheese, 1/4 cup sugar, and 1 tsp vanilla until the mixture is smooth and creamy.

7. 7

   Assemble the Muffins: Using an ice cream scoop, scoop the pumpkin batter into the prepared muffin tin. Using a smaller ice cream scoop, divide the cream cheese mixture over the top of each muffin. Sprinkle the prepared streusel evenly over the top of each muffin.

8. 8

   Bake for 27-30 minutes, or until a toothpick inserted into the muffin part comes out clean.

9. 9

   Remove from the oven and let cool in the tin for 10 to 15 minutes before serving.

Notes

Variation: You can add the cream cheese as a layer inside the muffin rather than on top. To do this, add half the pumpkin batter to the tin, then the cream cheese, then top with the remaining batter and finish with streusel. This provides a more even cream cheese flavor throughout.

Nutrition per serving

• muffins
• breakfast
• dessert
• pumpkin
• baking
• fall recipes
• cream cheese
• streusel