Pumpkin Cream Cheese Muffins (Printer-Friendly)
Moist pumpkin muffins with creamy filling and pecan crumb topping offer balanced sweetness and spice.
# List of Ingredients:
→ Cream Cheese Filling
01 -
340 grams full-fat cream cheese, softened
02 -
120 grams powdered sugar
03 -
5 milliliters vanilla extract
→ Streusel Crumb Topping
04 -
100 grams raw pecan halves
05 -
60 grams all-purpose flour
06 -
55 grams packed brown sugar
07 -
50 grams granulated sugar
08 -
0.6 grams ground cinnamon
09 -
85 grams cold butter, cubed
→ Wet Ingredients
10 -
3 large eggs
11 -
400 grams granulated sugar
12 -
425 grams pure pumpkin puree
13 -
120 milliliters vegetable oil
→ Dry Ingredients
14 -
324 grams all-purpose flour
15 -
7.5 milliliters baking soda
16 -
7.5 milliliters baking powder
17 -
1.25 grams salt
18 -
1.25 grams ground cinnamon
19 -
1.25 grams ground cloves
20 -
1.25 grams ground nutmeg
21 -
1.25 grams ground ginger
→ Garnish (Optional)
22 -
Coarse raw turbinado sugar
23 -
Ground cinnamon
# Preparation Steps:
01 -
Combine softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Whisk vigorously by hand or with a handheld mixer until smooth. Freeze until firm enough to scoop but still pliable.
02 -
Pulse pecans three times in a food processor. Add flour, sugars, and cinnamon; pulse to combine. Sprinkle cold cubed butter over mixture and pulse until texture resembles small pebbles. If needed, rub remaining butter into mixture by hand. Freeze until ready to use.
03 -
Preheat oven to 175°C (350°F). Line two muffin tins with 22 liners and lightly spray with nonstick cooking spray.
04 -
In a large bowl, whisk eggs gently. Add granulated sugar, pumpkin puree, and vegetable oil, mixing until thoroughly combined.
05 -
In a separate large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger until evenly distributed.
06 -
Fold dry ingredient mixture into wet pumpkin mixture just until combined, taking care not to overmix to maintain batter tenderness.
07 -
Spoon approximately 22 ml (1½ tablespoons) pumpkin batter into each liner, spreading evenly. Add a rounded tablespoon of cream cheese filling atop each. Cover cream cheese with remaining batter, then evenly distribute about one heaping tablespoon of streusel topping on each muffin, gently pressing into batter.
08 -
Bake at 175°C (350°F) for 20 to 22 minutes, or until a toothpick inserted into the top layer of batter emerges clean. Baking duration may vary depending on cream cheese filling firmness.
09 -
Allow muffins to cool in tins for 5 minutes before transferring to a wire rack. Optionally, sprinkle with ground cinnamon and turbinado sugar. Serve warm or at room temperature; reheat briefly if desired.
# Additional Suggestions:
01 -
Chilling the cream cheese filling ensures it remains creamy and prevents bubbling during baking.
02 -
Use room temperature cream cheese for smooth filling texture.