Recipe: Pumpkin Cream Cheese Muffins
I LOVE Starbucks' pumpkin cream cheese muffins, so much, but I can rarely justify buying them because they're so expensive. Enter, homemade pumpkin cream cheese muffins. I did not write this recipe, Annie Eats did, and I am so thankful that she did, however, I changed her recipes a tiny bit. I can definitely say these are better than Starbucks, and cheaper too, and in trying to not bombard you with a ton of pictures, I made collages of a few of the steps, hope you don't mind!
Pumpkin Cream Cheese Muffins
In a bowl, combine 8 oz. cream cheese, 1 cup powdered sugar and 1/4 tsp vanilla, beat until combined and fluffy. Cover the bowl and place in the fridge.
Combine your flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, whisk to combine. In a separate bowl, mix the sugar, eggs, oil, vanilla and pumpkin, until completely combined, and add the dry ingredients in until just combined, do not over mix.
Preheat your oven to 350.
Combine the streusel ingredients, the flour, sugar and cinnamon. Cut in the butter with a pastry blender, or two knives, until it resembles course crumbs.
Put your cupcake liners in your pan, and place 2 Tbsp of batter into each cup, or until the bottom is just covered. Add about a tablespoon of the cream cheese mixture on top of the batter, and then fill the cups 3/4 full with the remaining batter.
Cover the tops of each muffin with about a Tbsp of the streusel mixture and bake at 350 for 20-25 minutes.
Allow to cool, because the cream cheese will be very hot, or you can pop one in the freezer for 10 minutes to cool it faster (if you're that impatient).
Enjoy the simple delight of fall in the form of this delicious muffin (that sounded cheesy), and try not to eat more than one, I ate two.
I think a muffin and a pumpkin spice latte are calling my name, so I will call it a day!
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Here's the printable!
Pumpkin Cream Cheese Muffins
Yield: 24 muffins
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
¼ tsp vanilla extract
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
1 tsp vanilla extract
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
For the filling, combine the cream cheese, vanilla and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Once blended, cover tightly with plastic wrap and chill in the refrigerator.
For the muffins, preheat the oven to 350˚ F, and line muffin pans with cupcake liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree ,, vanilla and oil. Mix on low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
For the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons). Spoon a tablespoon of the cream cheese mixture into the very center of each cup. Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely. Sprinkle a tablespoon of the streusel mixture on top of each muffin.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot!