Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins combine all the flavors of pumpkin spice with the richness of cream cheese. Topped with crunchy streusel topping, they're a perfect treat for fall.
Servings: 18
Calories: 300kcal
Equipment
- 1 Muffin pan
Ingredients
- 16 ounces pure pumpkin puree canned
- 1 cup applesauce
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
For the filling
- 8 ounces cream cheese room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla
Topping
- 1/2 cup flour
- 1/2 cup brown sugar firmly packed
- 3 tablespoons butter melted
Instructions
- In a large bowl, combine pumpkin, applesauce, sugar, vanilla and eggs.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Add dry ingredients to the wet ingredients and stir until moistened. Set aside.
- In a bowl, whip the cream cheese with an electric mixer on medium speed until smooth.
- Add the sugar, milk, flour and vanilla. Mix until combined.
- For the topping, combine the brown sugar, flour and melted butter in a bowl until it's nice and crumbly.
- Grease muffin liners.
- Fill each muffin liner a little less than 1/2 way full.
- Scoop 1 tablespoon of the cream cheese mixture into each muffin liner.
- Add the remaining muffin batter to each top making it 3/4 full.
- Sprinkle streusel on top. Bake at 350 for 22-24 minutes.
- Let the muffins cool in the muffin pan for 2 minutes, take them out and let them cool completely on a wire rack.
Notes
- Use cupcake paper liners and spray the inside and all around the muffin tins with non-stick cooking spray. This will be so helpful when it's time to take them out of the tin because they won't stick to the sides.
- Fill the muffins at least to 3/4 full. Much like a cake, they will rise and fall just a little bit.
- The cream cheese filling will rise in the muffin while it bakes in the oven so be sure to not overfill the bottom of the muffin with batter.
- Use a toothpick to check when the muffins are done. It should come out clean.
- Once the muffins are cooled, use a knife to slide around the edge of the muffins so they come out of the tin clean.
Nutrition
Calories: 300kcal | Carbohydrates: 55g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 259mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4194IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg