Pumpkin Cream Cheese Muffins
50 minMakes 12–14 muffins
Spiced pumpkin muffins with a creamy cheesecake filling and buttery cinnamon-brown sugar crumb topping.
| prepPreheat oven to 425°F / 218°C. | ||||||
| prepSpray a 12-count muffin pan with nonstick spray or line with cupcake liners (you may need 2 pans or to bake in batches). | ||||||
| 67 g packed light or dark brown sugar | Mix brown sugar, cinnamon & melted butter until combined | Add flour, mix into crumbs; set aside | Layer batter, filling & batter in cups; top with crumbs | Bake 425°F / 218°C, 5 min | Reduce to 350°F / 177°C, bake 15–17 min more | Cool in pan at least 10 min before serving |
| 1 teaspoon ground cinnamon | ||||||
| 56 g unsalted butter, melted | ||||||
| 84 g all-purpose flour | ||||||
| 219 g all-purpose flour (spooned & leveled) | Whisk flour, baking powder, baking soda, salt, cinnamon & pumpkin pie spice | Pour wet into dry, whisk until just combined | ||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1/2 teaspoon salt | ||||||
| 2 teaspoons ground cinnamon | ||||||
| 1 teaspoon pumpkin pie spice | ||||||
| 100 g packed light or dark brown sugar | Whisk brown sugar, granulated sugar, eggs, pumpkin, oil, milk & vanilla | |||||
| 100 g granulated sugar | ||||||
| 2 large eggs, at room temperature | ||||||
| 227 g canned pumpkin puree | ||||||
| 120 ml vegetable oil (or melted coconut oil) | ||||||
| 80 ml milk | ||||||
| 1 teaspoon pure vanilla extract | ||||||
| 170 g full-fat brick cream cheese, softened to room temperature | Beat cream cheese until smooth & creamy | Beat in egg yolk, vanilla & sugar until combined | ||||
| 1 egg yolk, at room temperature | ||||||
| 1/2 teaspoon pure vanilla extract | ||||||
| 36 g granulated sugar | ||||||
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