Cream Cheese Filled Pumpkin Crumb Muffins
Happy Halloween! My recipe today isnβt really a spooky one but it has pumpkin in it so that should count for something. These muffins are tender with a creamy filling and a crispy top. And the warm pumpkin spice flavor of these muffins will fill up your home as they bake. It is essentially my Pumpkin Bread recipe but the filling and crumb make them extra special. So if you want a fun Fall treat, go get the ingredients for these Cream Cheese Filled Pumpkin Crumb Muffins and make them today!
I shared with you in my Pumpkin Bread recipe how obsessed I was with pumpkin recipes when I moved to the US and experienced Fall for the first time. Well, that obsession is definitely not on the same level that it was back then; I have stopped hoarding pumpkin puree cans (now I hoard other things :D). But I am still obsessed with certain pumpkin recipes, like these Cream Cheese Filled Pumpkin Crumb Muffins. They are so fragrant and rich with different textures. And the cream cheese filling is a pleasant surprise for anyone who is not expecting it.
There aren’t really any specific things you need to know for this recipe. I used a muffin pan therefore my muffins are bigger and gave me about 6 to 7 muffins but you can use a cupcake pan and that will give you about 8 to 10 muffins. It also depends on how much you fill them up. Apart from that, everything else is pretty straight forward. Proceed to the recipe below.
Cream Cheese Filled Pumpkin Crumb Muffins
Ingredients
Muffins
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup butter melted
- 1/3 cup milk
- 1 tsp vanilla
- 1 1/4 cup white sugar
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla
Crumble
- 1/3 cup brown sugar
- 1/4 cup butter
- 3/4 cup flour
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350ΒΊF then line a muffin pan with muffin liners. (You can also use a cupcake pan and cupcake liners).
- In a large bowl, mix pumpkin puree, eggs, butter, milk, vanilla and sugar together until completely combined.
- In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
- Carefully mix the flour mixture into the pumpkin mixture until thoroughly combined.
- In another smaller bowl, combine the cream cheese, sugar, egg and vanilla. Mix until smooth.
- In a third bowl, cream together brown sugar and butter.
- Add flour and cinnamon and mix until crumbly. Be careful to not over mix.
- Fill you muffin/cupcake liners until they are about a third full.
- Using a spoon, add a scoop or two of the cream cheese filling in the center of your muffin. Then top the filling with some more muffin batter.
- Crumble the crumb over each muffin.
- Place in the oven and bake for 30 to 40 minutes or until a toothpick inserted in the middle (but not all the way because of the cream cheese filling) comes out clean. Enjoy warm or at room temperature.
3 Comments
Rebecca+Amin
October 31, 2022 at 3:46 pm
Yummy!
fuajia
November 5, 2022 at 4:02 pm
Thank you π
Pumpkin Spice Rolls – Salt and Wild Honey
November 22, 2022 at 3:11 pm
[…] it. Hence why I am sharing two pumpkin recipes in a row. As a matter of fact, if you have made my Cream Cheese Filled Pumpkin Crumb Muffins, you will have enough pumpkin puree left to make this recipe. Though there are many steps to these […]