Pumpkin Cream Cheese Muffins

There is no better way to welcome fall than with these Pumpkin Cream Cheese Muffins! A moist, tender, ultra pumpkin-y muffin, filled with sweetened cream cheese, and topped with cinnamon sugar crunch topping! They are irresistible! If it’s too hot where you are, these muffins are guaranteed to make the leaves start falling off your trees. 

I think pretty much any dessert could be made 10 times better by adding a cream cheese filling or layer. Cupcakes? Check. Pie? Check. French Toast Casserole? Check. These pumpkin cream cheese muffins? Double check. Tender, super tall muffin, with sweetened cream cheese in the middle means there is never a boring bite. And of COURSE there’s streusel on top. Seriously what is the point of a muffin without streusel?

Ingredients :

For the filling

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar

For the muffins

• 4 large eggs
• 2 cups granulated sugar
• 2 cups pumpkin puree (or a 15 oz can will work fine)
• 1 and 1/4 cups vegetable oil
• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 4 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 and 1/2 teaspoons baking soda

For the crumb topping

• 1/2 cup + 2 tablespoons granulated sugar
• 1/3 cup all purpose flour
• 2 teaspoons ground cinnamon
• 6 tablespoons cold butter, cut into pieces

Instructions :

1. In a large bowl or stand mixer, beat together the cream cheese and powdered sugar on medium speed until blended and smooth. Make sure to scrape the sides and bottom.
2. Lay out a large piece of plastic wrap. Use a spatula to transfer the cream cheese mixture onto the plastic wrap in a log shape, about 1 and 1/2 inches in diameter.
3. Smooth the plastic wrap tightly around the log, sealing the ends well. You can reinforce with more plastic wrap or foil if you want. Transfer to the freezer and chill at least 2 hours, or overnight. You want the cream cheese log to be firm enough to slice.
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full recipes please see : thefoodcharlatan.com

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