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Pumpkin Cream Cheese Muffins with Brown Sugar Crumb Topping Recipe

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4.4 from 4 reviews

These Pumpkin Cream Cheese Muffins are a delightful breakfast treat that combine perfectly spiced pumpkin muffins with a smooth cream cheese filling. Topped with a brown sugar crumb cake topping, these muffins offer a delicious blend of flavors and textures reminiscent of a pumpkin roll, perfect for fall mornings or any time you crave a cozy, flavorful muffin.

  • Total Time: 50 minutes
  • Yield: 12-14 muffins

Ingredients

Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

Pumpkin Muffins

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice (see notes)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1 egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons (36g) granulated sugar

Instructions

  1. Preheat and prepare muffin pan: Preheat your oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since this recipe yields 12-14 muffins, you might need a second pan or plan to bake in batches.
  2. Make the crumb topping: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until combined. Add the flour and gently mix with a fork until crumbly, being careful not to overwork it into a paste. Set aside.
  3. Prepare pumpkin batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding over-mixing to keep muffins tender.
  4. Make the cream cheese filling: Using a mixer with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth and creamy. Add egg yolk, vanilla extract, and sugar, then beat to combine thoroughly.
  5. Assemble the muffins: Spoon a heaping tablespoon of pumpkin batter into each muffin cup. Add about one spoonful (slightly less than a tablespoon) of cream cheese filling on top, then cover with another heaping tablespoon of pumpkin batter until the cup is filled to the top. Some cream cheese may peek out. Sprinkle the crumb topping over each muffin and gently press it into the batter to help it stay during baking.
  6. Bake the muffins: Bake at 425°F (218°C) for 5 minutes. Without removing muffins, reduce the oven temperature to 350°F (177°C) and continue baking for another 15-17 minutes, for a total baking time of about 20-22 minutes. This two-temperature method helps create tall, bakery-style muffin tops.
  7. Cool and store: Allow the muffins to cool in the pan for at least 10 minutes before removing. Store leftover muffins tightly covered at room temperature for up to 2 days, or refrigerate for up to one week.

Notes

  • Freezing Instructions: Freeze muffins for up to 3 months for longer storage. Thaw overnight in the refrigerator, and optionally warm in the microwave before serving.
  • Pumpkin Pie Spice: Available in most grocery stores or make your own by mixing 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice, added to the 2 teaspoons of cinnamon.
  • Oven Temperature Technique: Starting at a high temperature then lowering it quickly lifts muffin tops for a tall, bakery-quality appearance and perfect texture.
  • Special Tools: 12-count muffin pan, cupcake liners, mixing bowls, whisk, electric mixer (handheld or stand).
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/pumpkin-cream-cheese-muffins-with-brown-sugar-crumb-topping-recipe/