Print

Perfect Pumpkin Cream Cheese Muffins Cinnamon Sugar Recipe

pumpkin cream cheese muffins - featured image
Print Recipe

These pumpkin cream cheese muffins with cinnamon sugar are tender, spiced, and filled with a creamy tangy swirl, topped with a crunchy cinnamon sugar crust. Perfect for fall gatherings or a cozy morning treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin purée
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese, softened
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ¼ cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with an electric mixer until smooth, about 2 minutes. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla; beat until combined and silky. Set aside.
  3. Whisk dry ingredients: In a medium bowl, combine flour, 1 cup sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin purée, vegetable oil, eggs, buttermilk, and 1 teaspoon vanilla until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among the 12 lined muffin cups, filling each about ⅔ full.
  7. Add cream cheese filling: Drop a heaping teaspoon of cream cheese mixture onto the center of each muffin. Do not spread.
  8. Swirl: Use a toothpick or skewer to gently swirl the cream cheese into the batter with a few figure-eight motions.
  9. Bake for 20-25 minutes, until a toothpick inserted into the muffin part (not cream cheese) comes out clean and tops spring back.
  10. Prepare cinnamon sugar topping: While muffins bake, mix ¼ cup sugar and 1 tablespoon cinnamon in a small bowl.
  11. Brush and sprinkle: Let muffins cool in pan for 2 minutes. Brush tops with melted butter, then immediately sprinkle with cinnamon sugar mixture.
  12. Cool completely on a wire rack for at least 10 minutes before serving.

Notes

Room temperature ingredients are crucial for a smooth cream cheese filling. Do not overmix the batter to keep muffins tender. Brush hot muffins with melted butter before adding cinnamon sugar for a crunchy crust. For best results, let muffins cool at least 10 minutes before serving.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon sugar muffins, fall baking, pumpkin cream cheese muffins

Find it online: https://ariaappetite.com/perfect-pumpkin-cream-cheese-muffins-cinnamon-sugar-recipe/