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Pumpkin Cream Cheese Muffins with Crumb Topping

Delightful pumpkin muffins filled with cream cheese and topped with a crunchy crumb, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup pumpkin puree (fresh or canned) Use fresh or canned pumpkin puree.
  • 8 oz cream cheese, softened Soften at room temperature.
  • 1 cup sugar
  • 2 large eggs At room temperature.
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon For warmth.
  • 1/2 tsp nutmeg Enhances fall flavors.
For the Crumb Topping
  • 1/4 cup brown sugar Adds sweetness.
  • 1/4 cup oats For crunch.
  • 1/4 cup butter, melted Use unsalted butter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Set aside.
Mixing the Batter
  1. In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, and vegetable oil until well blended.
  2. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
Assembling the Muffins
  1. Divide half of the batter among the muffin tins. Add a dollop of the cream cheese mixture to the center of each, then cover with the remaining batter.
  2. In a small bowl, combine the brown sugar, oats, and melted butter to make the crumb topping. Sprinkle generously over each muffin.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

If you find any leftovers, store your Pumpkin Cream Cheese Muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. Best if frozen wrapped tightly for up to 3 months.