PUMPKIN CREAM CHEESE MUFFINS

We’re saying so long to Summer and welcoming Fall with these Pumpkin Cream Cheese Muffins with a streusel topping. Go big or gourd home, right?

Prep Time: 20 minutes | Cook Time: 22 minutes | Total Time: 42 minutes

This post might be a bit shorter than others in the past but that’s because I just had to get these Pumpkin Cheese Cake Muffins up as quickly as I could — that’s how good they are. There’s nothing that says Fall quite like pumpkin desserts. From bread to bars to, of course, the beloved pie, pumpkin is kind of the king of Autumn. Or should I say… the pumpking. Oof. 😅

Dad jokes aside, I set out to create my own muffin recipe this year that has all of aspects I love about typical pumpkin muffins (I.e. moist texture, sweeet spice flavor) and crank it up a notch by adding cream cheese on top because, well, I’m Minnesotan and that’s just what we do.

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YIELD: 12 REGULAR MUFFINS

INGREDIENTS FOR MUFFINS:

• 1 egg

• 1 15oz can of pumpkin (Get the Libby brand - trust me!)

• ¼ cup of milk

• ¼ cup of vegetable oil

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 cup sugar

• 2 tsps baking powder

• A pinch of salt

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1/2 tsp pumpkin pie spice
  

INGREDIENTS FOR TOPPING:

• ¼ cup of granulated sugar

• ¼ cup of brown sugar

• ¼ cup of all-purpose flour

• 4 tablespoons cold butter, cubed

• ¼ stick of cream cheese
  

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line muffin pan with liners (I do every other — this helps your muffins rise better!)

2. First, combine the wet ingredients (egg, pumpkin, milk, vegetable oil, and vanilla extract) until combined. Set aside.

3. In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, salt, and spices) until combined. Then, pour in the wet mixture and mix together nicely until none of the dry ingredients are seen.

4. Scoop batter into muffin liners to about 3/4 of the way up. Set aside.

5. To make the streusel topping, combine the sugars, flour, and cold cubed butter and use your hands to combine until about pea-sized clumps form.

6. Create little divots in the batter of your filled muffin tins and add about a teaspoon (or measure with your heart - no judgement!) of cream cheese on top.

7. Finally, top each muffin with the streusel crumble topping.

8. Bake for 22-25 minutes or until a toothpick inserted into the center comes out mostly clean. Transfer to a wire rack to cool before enjoying!