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Pumpkin Cream Cheese Muffins

  • Author: Heather L McCurdy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 muffins

Ingredients

Filling:

  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar

Muffins:

  • 3 cups unbleached flour (or all-purpose flour)
  • 2 cups raw sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 2 cups pumpkin puree/1 can pumpkin (15-16 oz.)
  • 1¼ cups oil
  • 4 large eggs

Topping:

  • ½ cup sugar
  • 1/4 cup pumpkin seeds
  • 1½ tsp. ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into pieces

Instructions

Filling:

  1. Mix powdered sugar and cream cheese together then roll into a log and freeze while you gather and mix muffin batter.

Streusel:

  1. Mix dry ingredients then mix in butter until crumbly.

Muffin:

  1. Preheat oven to 375°F.
  2. Mix together dry ingredients.
  3. Mix wet ingredients in separate bowl and add to dry ingredients and mix until just incorporated.
  4. Grease muffin tins well or use cupcake wrappers. Add small spoon of muffin batter, just covering the bottom. Add a small scoop of semi-frozen cream cheese mixture, making sure it doesn’t touch sides of tin.
  5. Fill muffin tin just over 3/4 of the way with more muffin batter. Sprinkle with topping.
  6. Bake 20-25 minutes until muffins are dry on top or spring back when top is lightly touched.