Pumpkin Cream Cheese Muffins Recipe

These guys are one of my staples for the fall season! They are so good and are always a hit even with those who don't love pumpkin! Check out the recipe below.

Pumpkin Cream Cheese Muffins

Makes 24 muffins

Filling

8 oz cream cheese, room temperature

1 cup powdered sugar

Muffins

3 cups flour

1 tsp cinnamon

1 tsp ground cloves

1 tsp nutmeg

1/2 tsp salt

1 Tbls + 1 tsp pumpkin pie spice

1 tsp baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1 1/4 cup oil

Topping

1/2 cup sugar

5 Tbls flour

1 1/2 tsp cinnamon

4 Tbls butter, cold and cubed

Combine the powdered sugar and the cream cheese and beat until smooth. Transfer to some cling film and shape into a log, about 1/2 inch in diameter and about 12 inches long. wrap tight and freeze for 2-3 hours.

For the muffins, combine your dry ingredients in a medium bowl. In a large bowl, add your eggs, sugar, oil, and pumpkin and mix to combine. Once combined, with the speed on low, add in your dry ingredients until incorporated. Place liners in your muffin tins.

Mix together your topping ingredients with a pastry cutter until mixed together. I usually end up using my hands towards the end to make sure it gets all mixed in well.

To assemble, take a TBLS measuring spoon and take a heaping amount, (about 2 tbls or so), of batter and place into the bottoms of each muffin liner. Take your cream cheese filling out of the freezer and divide into 24 equal pieces and place directly in the middle of the batter in the liner. Then top the rest of the muffins doing your best to conceal the cream cheese mixture inside the batter. Then top with your cinnamon sugar topping.

Bake 20-25 minutes at 350

Let cool in the pan for a few and then cool on wire rack.

Enjoy!