Pumpkin Cream Cheese Muffins – Scrumptiously moist spiced pumpkin muffins filled with a layer of vanilla cheesecake and sprinkled with a cinnamon streusel!
September is here, and today I bring you my second pumpkin recipe for this autumn so far. I bring you my incredibly moist Pumpkin Cream Cheese Muffins! These spiced pumpkin muffins have a layer of cheesecake in the centres and are sprinkled with a cinnamon streusel.
Pumpkin Cream Cheese Muffins
If you’ve made any of my muffin recipes, you’ll know how quick and easy these are to throw together. Simply whisk all the wet ingredients together, then add and fold in the dry ingredients – no mixer required! The cream cheese mixture is also very simple to make, along with the cinnamon streusel. I like to make them two mixtures first before the muffins, so they’re ready to use as soon as I’ve prepared the muffin batter.
These muffins are so moist and full of flavour. Those autumn flavours I just love! The cream cheese centre adds a delicious softness, and the cinnamon streusel adds a slight crunch which complements these muffins wonderfully.
If you loved these muffins, you’ll LOVE my Cheesecake Swirl Pumpkin Bundt Cake!
- 2 cups plain/all-purpose flour 250g
- 3/4 cup light or dark brown sugar 150g
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs room temperature
- 1/2 cup unsalted butter 115g, melted
- 1 cup greek style yogurt 240ml
- 1 cup canned pumpkin puree 225g
- 1 cup cream cheese 225g, softened
- 1/4 cup caster/granulated sugar 50g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons plain/all-purpose flour
- 1/4 cup unsalted butter 56g, softened
- 1/2 cup light or dark brown sugar 100g
- 1/2 cup plain/all-purpose flour 60g
- 2 teaspoons ground cinnamon
- Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour. Set aside.
- Using a fork, mix together the butter, sugar, flour, and cinnamon until combined and crumbly. Set aside.
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the eggs, butter, yogurt, and pumpkin puree. Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Divide the batter evenly between the 12 muffin cases, filling only 1/4 of the way. Pour a tablespoon of the cream cheese mixture into each muffin case, then top with the remaining muffin batter.
- Sprinkle each muffin with the streusel topping, and bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
The calories are an estimate only.