Pumpkin Muffins With Cream Cheese Filling And Streusel Topping
- June 25, 2022
In a small bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. .
Pumpkin Cream Cheese Muffins
It’s time to cross something off your fall to-do list: make the best pumpkin muffins!You could leave these muffins completely plain without the cream cheese filling and crumb cake topping, and you’ll have a mildly sweet muffin.Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract.The egg yolk helps the cream cheese filling “set” like cheesecake.You need 4 mixing bowls: 1 for the muffin’s dry ingredients, 1 for the muffin’s wet ingredients, 1 for the cheesecake filling, and 1 for the crumb cake topping.Overview: How to Make Pumpkin Cream Cheese Muffins.A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar.The cheesecake is a tangy, yet sweet ripple of creamy goodness.And the buttery slightly crunchy crumbles on top add the perfect finishing touch. .
Pumpkin Cream Cheese Streusel Muffins
This recipe was posted over two years ago and it continues to be so popular every Fall.I figured it was about time to update it with new pictures, tips, and helpful hints.The inside is a creamy and sweet cheesecake mixture, and the tops are sprinkled with an easy cinnamon streusel.Combine all your dry ingredients into a mixing bowl and stir with a wire whisk.Once that is smooth and combined, add the dry ingredients and mix just until there are no flour streaks or pockets remaining.Fill each muffin cup ⅓ full and then place a dollop of cream cheese on top.Cover the cream cheese with some more pumpkin muffin batter (see above picture for how to).Don't be fooled by the title, they are surprisingly so good and easily one of my favorite versions of a pumpkin muffin.Tips for making Pumpkin Cream Cheese Streusel Muffins.Just mix the muffin batter until no flour pockets or streaks remain.I'll admit, I forgot to make it first one time and just made it right before I added it to the muffins, and it was fine.I like to lightly spray the lined muffin cups before adding the batter, just to make sure that there is no sticking.4.1 from 31 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Course Dessert Servings 24 muffins Ingredients 1x 2x 3x Cream Cheese Filling 1 bar (8 oz) cream cheese, softened.4 tablespoons cold butter, cubed small Instructions Preheat oven to 350.Beat together the cream cheese and powdered sugar until well blended in a small bowl.In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda.Make sure that the muffin batter on top covers the cream cheese center.Combine the sugar, flour, cinnamon, and cold cubed butter in a small bowl.Use your hands or a pastry cutter to mix together until it resembles coarse crumbs.Bake 20-25 minutes or until the muffins have formed a nice peak and spring back when touched lightly. .
Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins with streusel topping are sugar and spice and everything nice and then some.They are soft and rich and filled with a delightful cream cheese center - perfect for a Fall morning!Fall is here and I'm ready for these pumpkin cream cheese muffins to find their way onto our breakfast menu again.There are three parts to this recipe - the muffin batter, the cream cheese filling, and the streusel topping - but they all come together quickly and use staple ingredients that you most likely already have on hand.Beat softened cream cheese, egg, powdered sugar, and vanilla together until smooth.Then scoop it onto a baking sheet lined with parchment paper into tablespoon-sized mounds and stick them in the freezer while proceeding with the rest of the recipe.This helps everything disperse evenly so you don't end up with a clump of spices or baking powder in a muffin.Combine sugar, oil, pumpkin, eggs, and vanilla extract in a large bowl.Fill paper liners in a muffin pan partly full with some of the pumpkin batter.Just pull them out to thaw on the counter for an hour or two before serving or pop one or two of them in the microwave for 30 seconds for a quick breakfast or snack.Libby's is based in Illinois, which produces more canned pumpkin puree than the other top five pumpkin-producing states combined!I have found that the easiest way to handle the soft, sticky cream cheese mixture is to drop it by spoonfuls onto parchment paper or a lightly sprayed piece of plastic wrap on a cookie sheet and then sliding them into the freezer for 30-60 minutes.Don't fill each liner too full with pumpkin batter before adding the cream cheese because it is going to want to rise to the top as the muffins bake.Try adding oats or chopped walnuts to the streusel topping for a deliciously toasty and crunchy variation.They are soft and rich and filled with a delightful cream cheese center - perfect for a Fall morning!▢ ½ teaspoon cinnamon Instructions In a medium bowl, mix the cream cheese, egg, powdered sugar, and vanilla, just until combined.Drop tablespoonfuls of the cheesecake mixture onto a baking sheet lined with parchment paper and stick them in the freezer for 20 minutes or so while working on the rest of the recipe.Heat oven to 375 degrees F. Line the cups in a muffin pan with paper liners.In a medium bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt, then whisk together.In a separate bowl, combine the eggs, sugar, pumpkin puree and oil and whisk together.Use a pastry cutter or fork to cut the cold butter into the sugar & flour until the mixture is coarse and crumbly.Divide the remaining batter among the muffin cups, covering the cream cheese completely.Thaw overnight in the fridge, on the counter for about an hour, or pop them in the microwave for 30 seconds or so before eating.Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Montana • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin.
Pumpkin Cream Cheese Muffins
I have made a million pumpkin recipes in my life and I am always looking for new ones to try.My friend told me about a local bakery that makes pumpkin muffins with cream cheese in the center.A huge thanks to my friend for the idea because these muffins are off the charts good!Well, these pumpkin muffins need to be added to that list because they are a new favorite!They are finished with a sweet cream cheese glaze.Make Pumpkin Cream Cheese Muffins part of your fall season. .
Pumpkin and Cream Cheese Muffins with Pecan Streusel
[This recipe was originally posted in October 2010, but I have given it a couple of small tweaks, as well as taken some new photos.Add to these muffins a pecan streusel topping and you will be hard pressed to find a better breakfast treat once the weather starts to cool down.The cream cheese filling mixture is prepared, shaped into a log and frozen for a couple of hours.The cream cheese filling is as perfect a complement as I could imagine, and the pecan streusel on top is the icing on the cake. .
Spiced Pumpkin Cream Cheese Muffins with Cinnamon Streusel
A big Starbucks pumpkin muffin to go with my regular coffee tempts me every time!The cream cheese filling is creamy and slightly sweet with a little bit of tang.If you go with store bought pumpkin spice, add a pinch of black pepper.If you go with store bought pumpkin spice, add a pinch of black pepper.Brown sugar has a molasses, caramel like flavor that really brings out the warm spices in this recipe.Brown sugar has a molasses, caramel like flavor that really brings out the warm spices in this recipe.Butter makes a lighter, fluffier muffin that plays well with the cream cheese swirl and streusel topping.Butter makes a lighter, fluffier muffin that plays well with the cream cheese swirl and streusel topping.It adds flavor, tenderness and helps to activate the baking soda, making these muffins tall and fluffy!There’s cream cheese and streusel topping going on here so the light and fluffy muffin is key.It adds flavor, tenderness and helps to activate the baking soda, making these muffins tall and fluffy!There’s cream cheese and streusel topping going on here so the light and fluffy muffin is key.Cream Cheese – the creamy, tangy and slightly sweet filling plays so well with the spicy pumpkin muffins.– the creamy, tangy and slightly sweet filling plays so well with the spicy pumpkin muffins.Perfectly spiced pumpkin muffins with a sweet and tangy cheesecake like filling.There’s the spiced pumpkin buttermilk muffin batter, the subtly sweet cream cheese filling and the cinnamon streusel.Maybe a pumpkin cream cheese filled muffin with a crunchy streusel topping?To make the delicious coffee cake like streusel topping, mash together flour, melted butter, brown sugar, a little bit of cinnamon and pumpkin spice and a pinch of salt together with a fork.First whisk together the dry ingredients – flour, salt, cinnamon and pumpkin spice.Remember to add that pinch of black pepper if you’re using store bought pumpkin spice blend!Next, whisk together the wet ingredients – sugars, pumpkin puree, eggs, melted butter, buttermilk and vanilla.Add the dry ingredients to the wet and stir with a spatula just until the batter comes together.Add the cream cheese, sugar, vanilla and an egg to a medium sized bowl and beat until smooth.Spoon about a tablespoon of streusel topping onto each muffin and gently press the crumbs into the batter.This will help the streusel stick to the muffin tops and not fall off as they puff up while baking.Gently press streusel topping into batter so it sticks while baking.Get a bakery style muffin top by starting on a high oven temperature.For more Big Delicious Life, follow along on Instagram, Pinterest, and Facebook, or subscribe to my YouTube channel! .
Pumpkin Cream Cheese Muffins Recipe
I give this recipe four stars, as I heavily modified it.I also used 2 egg substitutes (1/4 c. applesauce plus 1/4 t.
baking soda for lightness per egg) and 1/4 cup of apple sauce plus 1 T. of oil of canola oil.Next time, I would double the cream cheese filling and the streusel topping.
Pumpkin Muffins with Streusel
Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!When I drizzled the cream cheese on top of a warm streusel pumpkin muffin fresh out of the oven, I about died.In a small bowl, whisk together flour, sugar and cinnamon.Then you add melted butter and then stir with a fork until crumbly.The last key ingredient is to add a little oil to keep them extra moist.A lot of muffins use butter, but trust me on the oil choice instead for these.If you are anti vegetable oil, you can use unsweetened applesauce in it’s place, that’s totally ok.Plus, in case you are in a rush, these Pumpkin Streusel Muffins do not take long to make and are super easy to whip up.I am so excited for all of you to try these Pumpkin Streusel Muffins with Cream Cheese Icing!If you love this recipe, make sure and check out my Pumpkin Sour Cream Coffee Cake , that also has an amazing streusel on top, and the famous, big layered Pumpkin Dream Cake!1 tablespoon vanilla extract Cinnamon Streusel: 1 cup all-purpose flour.1/2 teaspoon vanilla extract Instructions Preheat oven to 375°F.Place paper baking cups into muffin pan.Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly if you need to).Beat in eggs, vegetable oil and vanilla extract.Top each muffin with about 2-3 tablespoons of streusel mixture and gently press down.Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.If needed, slowly add more milk until you reach a good drizzle consistency. .