Print

Best Easy Pumpkin Cream Cheese Muffins with Cinnamon Sugar

pumpkin cream cheese muffins - featured image
Print Recipe

These pumpkin cream cheese muffins feature a soft, spiced pumpkin sponge with a tangy cream cheese ribbon and a crunchy cinnamon sugar topping. Perfect for fall mornings, they come together in about 35 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark or light)
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon cinnamon (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (about 2 minutes). Add ¼ cup sugar, ½ teaspoon vanilla, and 1 tablespoon flour; beat until combined. Place in the freezer for 15 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 30 seconds.
  4. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, oil, eggs, 1 teaspoon vanilla, ½ cup granulated sugar, and ½ cup brown sugar until smooth and glossy (about 1 minute).
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Prepare topping: In a small bowl, mix 3 tablespoons sugar and 1 tablespoon cinnamon. Melt 2 tablespoons butter in another small bowl.
  7. Assemble muffins: Fill each muffin cup about one-third full with batter. Remove cream cheese filling from freezer and scoop about 1 tablespoon into the center of each cup, pressing down slightly. Top with remaining batter, filling each cup about three-quarters full.
  8. Add topping: Brush muffin tops with melted butter, then sprinkle generously with the cinnamon sugar mixture.
  9. Bake for 18-22 minutes, until golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack. Let cool completely before serving (at least 20 minutes).

Notes

Freeze the cream cheese filling for 15 minutes to prevent it from sinking. Use room temperature ingredients for best results. Do not overmix the batter. For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For a dairy-free version, use dairy-free cream cheese and coconut oil or vegan butter. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, cinnamon sugar muffins, fall muffins, easy pumpkin muffins, cream cheese filled muffins

Find it online: https://spoonette.com/best-easy-pumpkin-cream-cheese-muffins-with-cinnamon-sugar/