Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12
Ingredients: Crumb Topping:; 1/3 cup (67g) packed light or dark brown sugar; 1 teaspoon ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted; 2/3 cup (84g) all-purpose flour; Pumpkin Muffins:; 1 and 3/4 cups (219g) all-purpose flour(spooned & leveled); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice*; 1/2 cup (100g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs, at room temperature; 1 cup (227g) cannedpumpkin puree; 1/2 cup (120ml) vegetable oil (or melted coconut oil); 1/3 cup (80ml) milk; 1 teaspoon pure vanilla extract; Cream Cheese Filling:; 6 ounces (170g) full-fat brick cream cheese, softened to room temperature; 1 egg yolk, at room temperature; 1/2 teaspoon pure vanilla extract; 3 Tablespoons (36g) granulated sugar

Prep 25m

Cook 22m

Total 47m

This recipe creates moist and flavorful pumpkin cream cheese muffins that are perfect for fall. With warm spices, creamy filling, and a tender crumb, these muffins are sure to be a hit at any gathering.

Pumpkin

Cream Cheese

Breakfast