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Moist Pumpkin Cream Cheese Muffins Easy Cinnamon Sugar Topping Recipe

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These moist pumpkin cream cheese muffins feature a creamy filling and a crunchy cinnamon sugar topping, perfect for cozy fall mornings and coffee breaks.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs (room temperature)
  • 1 cup (240 grams) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar (for cream cheese filling)
  • 1 large egg (for cream cheese filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (50 grams) granulated sugar (for cinnamon sugar topping)
  • 1 teaspoon ground cinnamon (for cinnamon sugar topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line your muffin tin to avoid sticking.
  2. Mix the ¼ cup sugar with 1 teaspoon cinnamon in a small bowl and set aside for the cinnamon sugar topping.
  3. In a bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy (about 2-3 minutes). Add the egg and vanilla extract, then beat again until fully combined and silky. Set aside in the fridge if it’s getting warm.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger).
  5. In another bowl, whisk eggs, sugar, oil, and pumpkin puree until smooth and well blended.
  6. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Avoid overmixing to keep muffins tender. The batter will be thick but moist.
  7. Fill muffin cups halfway with the batter (about 2 tablespoons per cup).
  8. Spoon about 1 tablespoon of the cream cheese mixture in the center of each muffin cup over the batter.
  9. Cover the cream cheese filling with more pumpkin batter until the cups are about ¾ full.
  10. Sprinkle generously with the cinnamon sugar topping prepared earlier.
  11. Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin batter (not the cream cheese) comes out clean. The cream cheese swirl may appear slightly soft but will set as the muffins cool.
  12. Cool in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms and help the topping stay crisp.

Notes

Avoid overmixing the batter to keep muffins tender. Chill the cream cheese filling if it seems too runny before assembling. Use pure pumpkin puree, not pumpkin pie filling. Baking on the middle rack ensures even heat. Tent with foil after 15 minutes if oven runs hot to prevent topping burn. Let muffins cool before eating to enhance flavor and texture.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon sugar topping, moist pumpkin muffins, fall baking, easy muffin recipe

Find it online: https://leilameals.com/moist-pumpkin-cream-cheese-muffins-easy-cinnamon-sugar-topping-recipe/