Pumpkin Cream Cheese Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with cupcake liners. The recipe makes 12 to 14 muffins, so you may need a second pan or to bake in batches.
2. In a small bowl, mix the brown sugar, cinnamon and melted butter until combined. Add the flour and rub with a fork until crumbly, without making a paste. Set aside.
3. In a large bowl, whisk together the 2/3 cup flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
4. In a medium bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin, oil, milk and vanilla. Pour the wet ingredients into the dry and mix until just combined, without overmixing.
5. With an electric mixer, beat the cream cheese on medium-high until smooth. Beat in the egg yolk, vanilla and sugar until combined.
6. Spoon 1 heaping tablespoon of pumpkin batter into each cup. Add about 1 spoonful of cream cheese filling, then another heaping tablespoon of batter, enough to fill the cups to the top. Sprinkle crumble topping over each and press it lightly into the muffins.
7. Bake for 5 minutes at 425°F (218°C). Without removing the muffins, lower the oven to 350°F (177°C) and bake for another 15 to 17 minutes, about 20 to 22 minutes total.
8. Cool in the pan for at least 10 minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkBrown sugarCream cheesePumpkin