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Pumpkin Cream Cheese Muffins

Decadent Pumpkin Cream Cheese Muffins for Fall Bliss

Experience the bliss of autumn with these Pumpkin Cream Cheese Muffins that melt in your mouth.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling
  • 2 cups All-Purpose Flour Substitute with gluten-free 1:1 baking flour if desired
  • 1 cup Granulated Sugar Sweetens the muffins without being overly sweet
  • 1 teaspoon Baking Powder Helps muffins rise
  • 0.5 teaspoon Baking Soda Works alongside baking powder
  • 0.5 cup Vegetable Oil Ensures moistness
  • 3 Eggs Use room temperature eggs for best results
  • 1 teaspoon Cinnamon Infuses autumn flavors
  • 0.5 teaspoon Nutmeg Infuses autumn flavors
  • 0.25 teaspoon Cloves Infuses autumn flavors
  • 0.25 teaspoon Ginger Infuses autumn flavors
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Use full-fat block cream cheese
  • 0.75 cup Powdered Sugar Sweetens the cream cheese filling
  • 0.5 teaspoon Vanilla Extract Elevates the flavor
For the Pecan Streusel Topping
  • 1 cup Pecans Use unsalted pecan halves
  • 0.5 cup All-Purpose Flour Helps bind the streusel
  • 0.25 cup Brown Sugar Contributes sweetness
  • 3 tablespoons Butter Must be cold for crunch

Equipment

  • Mixing bowl
  • Electric mixer
  • Muffin tin
  • food processor

Method
 

Make the Cream Cheese Filling
  1. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy.
  2. Place the bowl in the freezer to firm it up while preparing other ingredients.
Prepare the Streusel Topping
  1. Pulse together pecans, flour, brown sugar, and cold butter in a food processor until crumbly.
  2. Transfer streusel to the freezer for 10 minutes.
Combine Wet Ingredients
  1. In a large bowl, whisk together eggs, vegetable oil, granulated sugar, and pumpkin puree until smooth.
Mix Dry Ingredients
  1. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir well.
Combine Wet and Dry
  1. Gently fold dry ingredients into the wet mixture until just combined.
Assemble Muffins
  1. Line a muffin tin and fill each cup with pumpkin batter, add cream cheese filling, then top with more batter and streusel.
Bake
  1. Preheat oven to 350°F and bake for 20-22 minutes. Cool in the pan for 5 minutes before transferring to a rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for the best texture. Chill the topping before baking for optimal crunch. Store in an airtight container for up to 5 days or freeze for 3 months.

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