Embrace the flavors of fall with these irresistible Pumpkin & Spice Cream Cheese Muffins. Perfect for Thanksgiving gatherings or any cozy autumn day, these muffins combine the warm spices of pumpkin with a luscious cream cheese filling. Easy to make and delightful to eat, they’re sure to become a favorite treat for your family and friends.
Ingredients For Pumpkin & Spice Cream Cheese Muffins
Cream Cheese Filling
- 4 ounces (115 grams) light cream cheese, at room temperature
- 1/3 cup (40 grams) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
Topping • Streusel
- 1/4 cup (50 grams) brown sugar, such as demerara
- 3 tablespoons (25 grams) unbleached all-purpose flour
- 1/4 cup (30 grams) walnuts or pecans, chopped
- 3 tablespoons (40 grams) unsalted butter, melted
- 1/4 teaspoon (1.25 ml) ground cinnamon
Batter
- 1 1/2 cups (190 grams) unbleached all-purpose flour
- 1 teaspoon (2.5 ml) ground cinnamon
- 1/2 teaspoon (1.25 ml) ground cloves
- 1/2 teaspoon (1.25 ml) freshly grated nutmeg
- 1/2 teaspoon (1.25 ml) ground ginger
- 1/4 teaspoon (0.5 ml) allspice
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) ground Himalayan sea salt
- 2 large free-run eggs
- 1 1/4 cups (300 grams) pumpkin purée
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1/2 cup (120 ml) grapeseed oil
How To Make Pumpkin & Spice Cream Cheese Muffins
- Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Grease or spray a muffin tin with non-stick spray, or line it with muffin liners. Set aside. In a small bowl, combine the cream cheese, confectioners’ sugar, and pure vanilla extract. Mix until smooth and set aside.
- Make the Streusel Topping: In a medium bowl, mix together the brown sugar, unbleached all-purpose flour, chopped walnuts or pecans, melted unsalted butter, and ground cinnamon until crumbly. Set aside.
- Prepare the Batter: In a large bowl, whisk together the unbleached all-purpose flour, ground cinnamon, ground cloves, freshly grated nutmeg, ground ginger, allspice, baking soda, and ground Himalayan sea salt. In another bowl, whisk together the free-run eggs, pumpkin purée, granulated sugar, pure vanilla extract, and grapeseed oil until well combined. Pour the pumpkin mixture into the dry ingredients and stir with a spatula until just moistened.
- Assemble the Muffins: Evenly divide half of the muffin batter among the prepared muffin cups. Place about 2 teaspoons of the cream cheese filling in the center of each muffin. Fill each cup with the remaining batter, ensuring the cream cheese is well-covered. Sprinkle approximately 1 tablespoon of the streusel topping over each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are risen and golden brown on top. Allow the muffins to cool in the pan for about 10 minutes before removing them to a wire rack to cool completely.
- Optional Freezing Tip: To freeze the muffins, place them in an airtight container. When ready to enjoy, remove the muffins from the freezer and transfer them to a 350°F (175°C) oven for 10 to 15 minutes to thaw and restore the crunchy streusel topping.
These Pumpkin & Spice Cream Cheese Muffins are a perfect blend of moist pumpkin-infused batter and creamy, sweet filling, all topped with a crunchy streusel that adds both texture and flavor. Whether you’re celebrating Thanksgiving, enjoying a fall brunch, or simply craving a delicious seasonal treat, these muffins are sure to satisfy. Easy to prepare and wonderfully flavorful, they make an excellent addition to any dessert table or as a delightful snack any time of year. Share them with loved ones and enjoy the comforting essence of autumn in every bite!
