Description
Deliciously soft pumpkin muffins filled with creamy cheese and topped with a crunchy streusel.
Ingredients
Scale
- CREAM CHEESE FILLING:
- 12 ounces full-fat block cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- STREUSEL CRUMB TOPPING:
- 2/3 cup raw pecan halves
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons cold butter, cubed (salted or unsalted)
- WET INGREDIENTS:
- 3 eggs
- 2 cups granulated sugar
- 1 15 oz. can Libby’s pure pumpkin puree (heaping 1 ¾ cup)
- 1/2 cup vegetable oil
- DRY INGREDIENTS:
- 2 1/2 cups (324 grams) all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 3/4 tsp EACH salt, ground cinnamon, ground cloves, ground nutmeg
- 1/2 teaspoon ground ginger
- GARNISH (OPTIONAL):
- Coarse raw turbinado cane sugar
- Ground cinnamon
Instructions
- Cream Cheese Filling: Add the cream cheese, powdered sugar, and vanilla to a medium bowl. Whisk by hand, or with a handheld mixer until smooth. Freeze while you prep the rest of the recipe.
- Streusel Crumb Topping: Add the pecans to your food processor and pulse 3 times. Add the flour, sugars, and cinnamon and pulse a few times to combine. Sprinkle the cold butter over the top and pulse until the pecans are chopped and the mixture resembles small pebbles.
- Prep: Preheat the oven to 350 degrees F. Line 22 liners in two muffin tins and lightly spray with nonstick cooking spray, then set aside.
- Mix Wet Ingredients: In a large bowl, add the eggs and gently whisk. Mix in the sugar, pumpkin, and oil.
- Mix Dry Ingredients: In a separate large bowl, combine the flour, baking powder, baking soda, and spices.
- Combine: Mix the Flour Mixture into the Pumpkin Mixture just until combined, being careful not to overmix.
- Assemble: Spoon 1 ½ tablespoons of the pumpkin batter into each liner. Top with 1 rounded tablespoon of cream cheese filling. Divide the remaining batter and crumb topping between the muffin cups.
- Bake: Bake at 350 degrees F for 20-22 minutes OR until a toothpick comes out clean.
- Cool: Cool the muffins for 5 minutes, then remove to a wire rack to cool.
- Serve: Sprinkle with ground cinnamon and raw cane sugar if desired. Serve warm or at room temperature.
Notes
- The softer the cream cheese filling, the longer the muffins will take to bake.
- Microwave the muffins for a few seconds to warm them.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg