These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that’s sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch. It’s the perfect balance of soft and crunchy, making these muffins a treat perfect for any occasion.
Made with simple steps and everyday ingredients, these muffins are very easy and quick to prepare. For these muffins, I like to bake the pumpkin and prepare the puree in advance. This makes the whole process much easier.
Whether it’s for breakfast or an afternoon snack, these Pumpkin Cream Cheese Muffins with crumble topping will bring joy to everyone who tries them.
How to make pumpkin cream cheese crumble muffins
Begin with preheating your oven to 375F (190C) and lining a 12-cavity muffin pan with paper liners. In a bowl, mix flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set this mix aside.
In a large bowl, whisk 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin and vanilla extract, mixing well. Stir in the flour mixture until combined; avoid overmixing and set it aside.
Now, let’s prepare the cream cheese filling. Mix cream cheese with sugar, egg yolk, and vanilla extract. Spoon a generous amount of the pumpkin mixture into the muffin cups. Divide the cream cheese mixture evenly and top it with the remaining pumpkin batter.
Moving on to the crumb topping, in a medium bowl, combine sugar with flour, cinnamon, and melted butter. Divide the crumbs on top of each muffin.
Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the muffins on a wire rack.
Now, it’s time to enjoy these delightful Pumpkin Cream Cheese Muffins with a delectable crumb topping! Hope you will try them out and don’t forget to share the photos with me on Instagram. Enjoy!
Other pumpkin recipes you may like to try
These Pumpkin Cream Cheese Brownies are one of the best pumpkin desserts you can prepare during the fall season. They are moist and fudgy, rich and chocolatey and bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.
Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling, which bring an amazing flavor and texture. This pumpkin roll will surely delight and impress all your guests and family.
These Twisted Pumpkin Bagels are a delicious treat that look very impressive making them perfect for holiday tables.
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Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are a tasty delight that’s sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch.
Pumpkin Cake Batter
- 2 eggs
- 2/3 cup (135g) light brown sugar
- 1/3 cup (75g) vegetable oil
- 1 ½ cup (360g) pumpkin puree
- 1 tsp (5g) vanilla extract
- 1 ⅔ cup (200g) all-purpose flour
- 1/2 tsp (3g) salt
- 2 tsp (6g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) nutmeg
- Pinch of cloves
Cream Cheese Filling
- 6 oz (180g) cream cheese
- 1 egg yolk
- 2 tbsp (30g) sugar
- 1/2 tsp (3g) vanilla extract
- 1/4 cup (30g) all-purpose flour
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) cinnamon
- 2 tbsp (30g) butter , melted
Prepare the pumpkin batter.
In a bowl mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Set aside.
In a large bowl, whisk the 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin puree and vanilla extract and mix well. (For pumpkin puree see the notes below)
Stir in the flour mixture until combined. Don’t overmix. Set aside.
Prepare the cream cheese filling.
In a medium bowl add the cream cheese and mix until smooth.
Add sugar, egg yolk and vanilla extract and mix to combine.
Prepare the crumble topping.
Assemble the muffins.
Spoon a large spoon of pumpkin mixture into the muffin cups.
Divide the cream cheese mixture evenly.
Top with the remaining pumpkin batter.
Divide the crumbs on top of each muffin.
Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!
For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.
Serving: 1 muffin out of 12Calories: 286kcalCarbohydrates: 34.3gProtein: 4.6gFat: 14.9gSaturated Fat: 6.3gCholesterol: 67mgSodium: 241mgPotassium: 181mgFiber: 1.6gSugar: 17.2gCalcium: 64mgIron: 2mg