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Pumpkin Cream Cheese Muffins

A halved pumpkin cream cheese muffin reveals a creamy filling, with another muffin in the background.
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Enjoy these Starbucks-style pumpkin cream cheese muffins, perfect for fall. They feature a moist pumpkin spice cake and a tangy cream cheese filling, topped with a streusel.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/4 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the pumpkin puree and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar and the egg yolk until smooth. Stir in 1/4 cup flour until just combined.
  6. For the streusel topping, combine the melted butter, brown sugar, and pecans (if using) in a small bowl.
  7. Fill each muffin liner about one-third full with pumpkin batter. Add a tablespoon of the cream cheese mixture to the center of each. Top with the remaining pumpkin batter, filling the liners about two-thirds full.
  8. Sprinkle the streusel topping over the batter in each muffin cup.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use pure pumpkin puree, not pumpkin pie filling.
  • You can freeze these muffins for up to 3 months. Let them thaw at room temperature before enjoying.
  • If you don’t have buttermilk, you can make your own by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and letting it sit for 5 minutes.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-cream-cheese-muffins/