🎃 Pumpkin Cream Cheese Muffins
Soft pumpkin muffins with a creamy cheesecake center, buttery cinnamon streusel, and a sweet vanilla drizzle. Perfect for fall breakfasts, brunches, or dessert!
Ingredients
Pumpkin Muffins
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Cinnamon Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ cup butter, melted
Vanilla Drizzle
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Directions
- Preheat oven to 350°F and line a 12-cup muffin pan.
- Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt together.
- In another bowl, whisk pumpkin, both sugars, oil, eggs, and vanilla. Stir the dry ingredients into the wet mixture just until combined.
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- For the streusel, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form.
- Fill each muffin cup about halfway with pumpkin batter. Add about 1 tablespoon cream cheese filling, then cover with more pumpkin batter.
- Sprinkle generously with cinnamon crumb topping.
- Bake for 20–24 minutes, or until the muffin portion is set and a toothpick inserted near the edge comes out clean.
- Cool completely. Stir together the powdered sugar, milk, and vanilla, then drizzle over the muffins.
Makes 12 muffins.
Save this one for your fall baking list! 🍂🎃
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