David Prince; Styling: Linda Hirst
These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they’re devoured—no butter spread necessary. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin cream cheese muffins are the perfect treat for fall mornings.
How to Make It
Step 1
Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
Step 2
Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
Step 3
Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
Step 4
Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
Step 5
Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.
Step 6
Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.
You May Like