Pumpkin Cream Cheese Crumble Muffins
These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that's sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch.
Ingredients
Pumpkin Cake Batter
- 2 eggs
- 2/3 cup (135g) light brown sugar
- 1/3 cup (75g) vegetable oil
- 1 ½ cup (360g) pumpkin puree
- 1 tsp (5g) vanilla extract
- 1 ⅔ cup (200g) all-purpose flour
- 1/2 tsp (3g) salt
- 2 tsp (6g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) nutmeg
- Pinch of cloves
Cream Cheese Filling
- 6 oz (180g) cream cheese
- 1 egg yolk
- 2 tbsp (30g) sugar
- 1/2 tsp (3g) vanilla extract
Crumble Topping
- 1/4 cup (30g) all-purpose flour
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) cinnamon
- 2 tbsp (30g) butter , melted
Instructions
- Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
Prepare the pumpkin batter.
- In a bowl mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Set aside.
- In a large bowl, whisk the 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin puree and vanilla extract and mix well. (For pumpkin puree see the notes below)
- Stir in the flour mixture until combined. Don’t overmix. Set aside.
Prepare the cream cheese filling.
- In a medium bowl add the cream cheese and mix until smooth.
- Add sugar, egg yolk and vanilla extract and mix to combine.
Prepare the crumble topping.
- In a medium bowl combine sugar with flour and cinnamon.
- Add the melted butter and mix to combine.
Assemble the muffins.
- Spoon a large spoon of pumpkin mixture into the muffin cups.
- Divide the cream cheese mixture evenly.
- Top with the remaining pumpkin batter.
- Divide the crumbs on top of each muffin.
- Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!
Video
Notes
For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.
Nutrition
Serving: 1 muffin out of 12Calories: 286kcalCarbohydrates: 34.3gProtein: 4.6gFat: 14.9gSaturated Fat: 6.3gCholesterol: 67mgSodium: 241mgPotassium: 181mgFiber: 1.6gSugar: 17.2gCalcium: 64mgIron: 2mg