Pumpkin Cream Cheese Muffins with Streusel Topping
This scrumptious muffin is perfect for an autumn morning!
INGREDIENTS
Filling:
- 8 oz. Package Cream Cheese, Softened
- 1 C. Powdered Sugar
- 1 tsp. Vanilla Paste
Muffins:
- 2 Eggs
- 1 C. Sugar
- 1 C. Pumpkin Puree (Half a Can)
- ¾ C. Vegetable Oil
- 1½ C. All Purpose Flour
- 1 tsp. Cinnamon, Saigon Ground
- 1 tsp. Nutmeg, Ground
- 1 tsp. Cloves, Ground
- ½ tsp. Ginger, Powder
- ½ tsp. Allspice, Jamaican Ground
- ½ tsp. Sea Salt, Fine
- 1½ tp. Baking Soda
Streusel
- ½ C. Sugar
- ⅓ C. Flour
- ⅓ C. Oats
- 1 tsp. Cinnamon, Saigon Ground
- 6 Tbsp. Cold Butter, Cut Into Pieces
INSTRUCTIONS
Filling:
- Combine cream cheese, powdered sugar, and vanilla paste.
- Put into freezer to chill while you prepare the muffin batter and streusel topping.
Muffins:
- Preheat oven to 425°F.
- In a large bowl, beat the eggs until fluffy (10-15 second). Add sugar, pumpkin puree, and the oil. Mix until well-blended.
- Add the cinnamon, nutmeg, cloves, ginger, allspice, and salt and blend to combine.
- Add the flour and baking powder, and stir to combine, being careful not to overmix.
- Spray the top of a muffin pan with nonstick spray so that the muffin tops will release nicely. Fill each tin with parchment cupcake liners.
Streusel:
- Combine all dry ingredients, then cut cold butter pieces into the dry ingredients with a pastry blender or fork. The mixture should look like coarse sand with small chunks of butter throughout.
To Assemble and Bake:
- Using a cookie scoop, add one scoop of batter to the bottom of each muffin.
- Remove the filling from the freezer. Spoon a tablespoon-sized ball into the center of each muffin.
- Add 1-2 more scoops of batter to the top of each muffin, taking care to completely surround the cream cheese filling.
- Add a couple of tablespoons of streusel to the top of each muffin.
- Bake for 6 minutes at 425°F, then reduce heat to 350°F and cook for an additional 14 minutes.
- Remove from oven and place on a wire rack to cool.
RECIPE TIPS
- You may substitute Cinnamon, Korintje Ground or Cinnamon, Sri Lankan True Ground for the Saigon Cinnamon in this recipe.
- No Vanilla Paste? Try Vanilla Extract, Mexican or Vanilla Extract, Bourbon Island instead.
Have you made this recipe? Share your experience with us in the comments below.