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Pumpkin Cream Cheese Muffins with Cinnamon Crumb Topping

Pumpkin Cream Cheese Muffins with Cinnamon Crumb Topping

Evelyn
Moist pumpkin muffins filled with sweet cream cheese and topped with buttery cinnamon crumbs. Perfect fall breakfast or dessert treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 285 kcal

Equipment

  • 12-cup muffin pan
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Paper liners

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt divided
  • 1 cup pumpkin puree not pie filling
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed, divided
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk any kind
  • 1 teaspoon vanilla extract divided
  • 6 ounces full-fat cream cheese softened
  • 2/3 cup all-purpose flour for topping
  • 1 1/4 teaspoons ground cinnamon for topping
  • 1/4 cup unsalted butter melted

Instructions
 

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Make crumb topping: Whisk 2/3 cup flour, 1/3 cup brown sugar, 1 1/4 teaspoons cinnamon, and pinch of salt. Stir in 1/4 cup melted butter until coarse crumbs form. Refrigerate.
  • Make cream cheese filling: Beat 6 oz cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla until smooth, about 2 minutes. Set aside.
  • Make batter: Whisk 1 1/2 cups flour, 1 1/2 teaspoons cinnamon, ginger, nutmeg, cloves, baking powder, and 1/2 teaspoon salt in medium bowl.
  • In large bowl, whisk pumpkin puree, 1/2 cup sugar, 1/4 cup brown sugar, eggs, oil, milk, and 1 teaspoon vanilla until smooth.
  • Add dry ingredients to wet ingredients. Stir just until combined - do not overmix.
  • Assembly: Spoon 2 tablespoons batter into each liner. Add 1 tablespoon cream cheese filling in center. Top with more batter until 3/4 full.
  • Sprinkle chilled crumb topping over each muffin, pressing gently to adhere.
  • Bake 23-26 minutes until toothpick inserted in pumpkin part comes out with few moist crumbs. Cool 10 minutes in pan, then transfer to wire rack.

Notes

  • Room temperature ingredients blend more smoothly
  • Don't skip chilling the crumb topping for best texture
  • Store at room temperature 2 days or refrigerate up to 1 week
  • Freeze wrapped individually for up to 3 months
Keyword Pumpkin Cream Cheese Muffins with Cinnamon Crumb Topping