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Cinnamon Cream Cheese Pumpkin Muffins

Indulgent Cinnamon Cream Cheese Pumpkin Muffins for Fall Bliss

Course: Bread
Keyword: Autumn Recipes, Baking, Cinnamon Cream Cheese Pumpkin Muffins, fall treats, Muffins, Pumpkin Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 220kcal
These delightful Cinnamon Cream Cheese Pumpkin Muffins are a perfect blend of spiced pumpkin and sweet cream cheese, ideal for fall.
Print Recipe

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • cookie scoop

Ingredients

For the Batter

  • 1 cup Brown Sugar Adds sweetness and moisture.
  • 2 cups All-Purpose Flour Provides structure.
  • 2 teaspoons Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 2 teaspoons Ground Cinnamon Infuses warm, spicy flavors.
  • 2 teaspoons Pumpkin Spice Enhances seasonal taste.
  • ½ teaspoon Salt Balances sweetness.
  • 1 cup Pumpkin Puree Adds moisture and flavor.
  • 2 large Eggs Binds ingredients together.
  • ½ cup Buttermilk Ensures tenderness.
  • 2 teaspoons Vanilla Extract Adds aromatic depth.

For the Cream Cheese Filling

  • 8 oz Cream Cheese Ensure it's softened.
  • ¼ cup Granulated Sugar Sweetens the filling.

For the Streusel Topping

  • ½ cup Brown Sugar Gives sweetness and crunch.
  • ½ cup Flour Binds the streusel.
  • ¼ cup Melted Butter Creates richness.
  • 1 teaspoon Ground Cinnamon Ties topping to muffin flavor.
  • 1 teaspoon Pumpkin Spice Extra autumnal twist.

Instructions

Directions

  • Make the Streusel: In a mini bowl, mix together brown sugar, flour, melted butter, cinnamon, and pumpkin spice until crumbly. Set aside.
  • Prepare Muffin Batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. In another bowl, whisk brown sugar, granulated sugar, eggs, pumpkin puree, melted butter, buttermilk, and vanilla until smooth. Combine dry and wet ingredients.
  • Cream Cheese Filling: Beat cream cheese, sugar, egg, and vanilla until smooth and fluffy.
  • Assemble Muffins: Preheat oven to 425°F. Line muffin tin with liners. Spoon in pumpkin batter, followed by cream cheese filling, and another layer of batter. Finish with streusel.
  • Bake: Bake at 425°F for 5 minutes; then reduce to 350°F and bake for an additional 12-15 minutes, until a toothpick comes out clean.
  • Cool: Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Optional: Serve with a drizzle of icing for an extra touch of sweetness.

Nutrition

Serving: 1muffin | Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 200mg | Fiber: 1g | Sugar: 12g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg