Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy center, topped with a crunchy streusel. They’re the perfect fall treat!

Ingredients:

Muffins:

• 3 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can Libby’s easy pumpkin pie mix (32 oz)
• 1/2 cup vegetable oil
• 1/2 cup orange juice, apple juice, or water
• 2 large eggs
• 1 cup dried fruit (cranberries, dates, currants, or raisins) – optional

Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

Streusel Topping:

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• 1 teaspoon cinnamon
• 2 tablespoons chopped nuts (optional, pecans work great)

Directions:

1. Preheat and Prepare Tins:
   Preheat the oven to 400°F (200°C) and line your muffin tins with paper cups.
2. Mix the Dry Ingredients:
   In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
3. Mix the Wet Ingredients:
   In a separate large bowl, mix together the pumpkin pie mix, vegetable oil, juice (or water), and eggs.
4. Combine Wet and Dry Ingredients:
   Pour the wet pumpkin mixture into the dry ingredients, stirring just until combined. Do not overmix. If you’re adding dried fruit, fold it in now.
5. Fill Muffin Tins:
   Spoon the muffin batter into the paper-lined tins, filling each cup halfway.
6. Prepare the Cream Cheese Filling:
   In a medium bowl, combine the softened cream cheese, egg, and vanilla extract. Beat with a mixer until smooth.
   Transfer this filling into a zip-top bag and snip off one corner to create a piping bag.
7. Add Cream Cheese Filling to Muffins:
   Insert the tip of the piping bag about 1/4 inch into the center of each muffin and squeeze gently, adding about a teaspoon of filling into each one.
8. Make the Streusel Topping:
   In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Cut the butter into the dry ingredients using a pastry cutter, two knives, or your hands until it forms small crumbs. Stir in chopped nuts if desired.
9. Top the Muffins with Streusel:
   Sprinkle the streusel mixture evenly over the muffins.
10. Bake:
    Bake the muffins for about 15 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool and Enjoy:
    Allow the muffins to cool completely in the tin before removing the wrappers to avoid sticking. These muffins taste amazing warm or at room temperature.

Tips:

• Be sparing with the streusel topping at first to ensure you have enough for all the muffins.
• Make sure to let the muffins cool completely before removing from the wrappers, or the paper may stick.

These Pumpkin Cream Cheese Muffins are a delicious fall treat with their warm spices and creamy center!

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy center, topped with a crunchy streusel. They’re the perfect fall treat!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• Mixing Bowl
• Muffin Tin
• Mixer
• Piping Bag

Ingredients

  

1x2x3x

Muffins

• 3.75 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 can Libby's easy pumpkin pie mix (32 oz)
• 0.5 cup vegetable oil
• 0.5 cup orange juice, apple juice, or water
• 2 large eggs
• 1 cup dried fruit (optional) cranberries, dates, currants, or raisins

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

Streusel Topping

• 0.25 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• 1 teaspoon cinnamon
• 2 tablespoons chopped nuts (optional) pecans work great

Instructions

 

• Preheat the oven to 400°F (200°C) and line your muffin tins with paper cups.
• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• In a separate large bowl, mix together the pumpkin pie mix, vegetable oil, juice (or water), and eggs.
• Pour the wet pumpkin mixture into the dry ingredients, stirring just until combined. Do not overmix. If you’re adding dried fruit, fold it in now.
• Spoon the muffin batter into the paper-lined tins, filling each cup halfway.
• In a medium bowl, combine the softened cream cheese, egg, and vanilla extract. Beat with a mixer until smooth. Transfer this filling into a zip-top bag and snip off one corner to create a piping bag.
• Insert the tip of the piping bag about 1/4 inch into the center of each muffin and squeeze gently, adding about a teaspoon of filling into each one.
• In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Cut the butter into the dry ingredients using a pastry cutter, two knives, or your hands until it forms small crumbs. Stir in chopped nuts if desired.
• Sprinkle the streusel mixture evenly over the muffins.
• Bake the muffins for about 15 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool completely in the tin before removing the wrappers to avoid sticking. These muffins taste amazing warm or at room temperature.

Notes

Be sparing with the streusel topping at first to ensure you have enough for all the muffins. Make sure to let the muffins cool completely before removing from the wrappers, or the paper may stick.

Keyword Easy, Fall

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