Pumpkin Cream Cheese Muffins (Ready-to-Print Version)
Moist pumpkin muffins featuring creamy filling and a crunchy spiced crumb topping, perfect for breakfast or dessert.
# What You’ll Need:
→ Cream Cheese Filling
01 -
340 g full-fat cream cheese, softened
02 -
120 g powdered sugar
03 -
1 tsp vanilla extract
→ Streusel Crumb Topping
04 -
75 g raw pecan halves
05 -
60 g all-purpose flour
06 -
50 g packed brown sugar
07 -
50 g granulated sugar
08 -
1/4 tsp ground cinnamon
09 -
85 g cold butter, cubed (salted or unsalted)
→ Wet Ingredients
10 -
3 large eggs
11 -
400 g granulated sugar
12 -
425 g canned pure pumpkin puree
13 -
120 ml vegetable oil
→ Dry Ingredients
14 -
324 g all-purpose flour
15 -
1½ tsp baking soda
16 -
1½ tsp baking powder
17 -
3/4 tsp salt
18 -
3/4 tsp ground cinnamon
19 -
3/4 tsp ground cloves
20 -
3/4 tsp ground nutmeg
21 -
1/2 tsp ground ginger
→ Garnish (Optional)
22 -
Raw turbinado cane sugar
23 -
Ground cinnamon
# Step-by-Step Guide:
01 -
In a medium bowl, whisk the softened cream cheese, powdered sugar, and vanilla extract until smooth. Freeze mixture until slightly firm but scoopable.
02 -
Pulse pecan halves three times in a food processor. Add flour, brown sugar, granulated sugar, and cinnamon, pulsing to combine. Sprinkle cold butter on top and pulse until mixture forms small pebbles. If butter pieces remain hard, rub them between fingers. Chill in freezer.
03 -
Set oven to 177 °C (350 °F). Line two muffin tins with 22 liners and lightly coat with nonstick spray.
04 -
In a large bowl, whisk eggs lightly. Add granulated sugar, pumpkin puree, and vegetable oil, mixing until incorporated.
05 -
In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and spices until evenly distributed.
06 -
Gently fold dry ingredients into wet mixture until just combined; avoid overmixing for tender muffins.
07 -
Spoon 1½ tablespoons of pumpkin batter into each liner and spread to cover base. Add 1 rounded tablespoon of cream cheese filling on top. Cover with remaining batter, then evenly distribute and gently pat 1 heaping tablespoon of streusel topping per muffin.
08 -
Bake at 177 °C (350 °F) for 20 to 22 minutes or until a toothpick inserted into batter comes out clean. Baking duration may vary with cream cheese filling temperature.
09 -
Allow muffins to cool five minutes in tins, then transfer to wire rack. Optionally, sprinkle with cinnamon and raw cane sugar. Serve warm or at room temperature; warm briefly in microwave if desired.
# Handy Tips:
01 -
Chilling the cream cheese filling helps maintain its creamy texture without bubbling during baking.