Cozy Pumpkin Cream Cheese Muffins Easy Cinnamon Sugar Crunch Recipe
These Cozy Pumpkin Cream Cheese Muffins feature a delicate cinnamon sugar crunch topping and a luscious cream cheese filling, delivering a perfect balance of texture and cozy fall flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar, packed
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with liners or spray generously with non-stick spray.
- Prepare the cream cheese filling: In a small bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy, about 2-3 minutes. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another medium bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until fully blended and slightly smooth.
- Carefully fold the wet ingredients into the dry ingredients using a rubber spatula just until combined. Do not overmix.
- Fill each muffin cup halfway with batter. Add about 1 tablespoon of the cream cheese filling on top of the batter in each cup.
- Top with remaining batter to nearly fill the muffin cups.
- Mix together the cinnamon sugar topping by combining 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Sprinkle generously over each muffin top.
- Bake for 20-25 minutes until muffins are golden at the edges and spring back lightly when touched.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure cream cheese is softened to avoid lumps. Fold batter gently to keep muffins tender. Sprinkle a thin layer of cinnamon sugar topping for best crunch. Optionally broil for 1 minute at the end for extra crunch but watch carefully to prevent burning. Let muffins cool in pan to set cream cheese layer. Can substitute gluten-free flour or dairy-free cream cheese and oil for dietary needs.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Fat: 12
- Carbohydrates: 35
- Protein: 5
Keywords: pumpkin muffins, cream cheese muffins, cinnamon sugar crunch, fall baking, easy muffins, pumpkin recipe, cream cheese filling