Description
These pumpkin cream cheese muffins are a delicious fall morning treat! Made with pumpkin spice batter, cream cheese filling and topped with cinnamon streusel.
Ingredients
Units
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Pumpkin Muffin Batter
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 15 ox pumpkin puree (1 can)
- 1 tsp vanilla
Cream Cheese Filling
- 1 block cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
Brown Sugar Streusel
- 4 tbsp butter, melted
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp salt
Instructions
- In a large bowl, add flour, baking powder, pumpkin spice and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, pumpkin puree, and sour cream together.
- Mix dry ingredients into the wet mixture.
- Cream Cheese Filling: In a small mixing bowl, use a wooden spoon to combine cream cheese, sugar and vanilla.
- Cinnamon Streusel: To make the streusel, combine butter, flour, sugar, brown sugar, and salt until it creates a clumpy, crumble texture.
- Using an ice cream scoop or 1/4 measuring cup, scoop a small amount of batter into a prepared muffin tin (you can grease the pan or add liners). Layer on a dollop of cream cheese filling and top with another small scoop of pumpkin muffin batter.
- Add streusel to the top of each muffin.
- Bake on 350ºF for 20-25 minutes. Remove the muffins from the oven and let them cool for 10 minutes.
- Enjoy with a hot cup of coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Brunch