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Cozy Pumpkin Cream Cheese Stuffed Muffins Easy Homemade Recipe with Cinnamon Sugar Top

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These cozy pumpkin cream cheese stuffed muffins feature a moist pumpkin batter with a smooth cream cheese filling and a crisp cinnamon sugar topping, perfect for autumn mornings and fall gatherings.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) milk (dairy or almond milk works well)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1/4 cup (50g) granulated sugar (for cinnamon sugar topping)
  • 1 teaspoon ground cinnamon (for cinnamon sugar topping)

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, beat 8 oz (225g) softened cream cheese, 1/4 cup (50g) granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth and creamy (about 2-3 minutes). Set aside in the fridge to keep chilled while you prepare the batter.
  2. Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  3. Mix Dry Ingredients: In a large bowl, sift together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Stir to combine well.
  4. Combine Sugars and Wet Ingredients: In a separate bowl, whisk together 1/2 cup (100g) granulated sugar, 1/2 cup (110g) brown sugar, 1/2 cup (120ml) vegetable oil, 2 large eggs, 1 cup (240ml) pumpkin puree, 1 teaspoon vanilla extract, and 1/4 cup (60ml) milk until smooth and well blended.
  5. Fold Wet into Dry: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, gently fold until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
  6. Fill Muffin Cups with Batter and Cream Cheese: Spoon about 1 tablespoon of pumpkin batter into each muffin cup. Then, add roughly 1 tablespoon of the cream cheese filling on top of the batter in each cup. Finally, cover with another tablespoon of pumpkin batter, lightly smoothing the top to encase the cream cheese.
  7. Add the Cinnamon Sugar Topping: Mix 1/4 cup (50g) granulated sugar with 1 teaspoon cinnamon in a small bowl. Sprinkle generously over each muffin for that signature crisp, sweet crust.
  8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted near the edge (not the cream cheese) comes out clean and the tops are golden brown.
  9. Cool: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. This step helps keep the cinnamon sugar topping crisp.

Notes

Do not overmix the batter to avoid dense muffins. Keep the cream cheese filling chilled until assembling to prevent melting. Fill muffins properly to fully enclose the cream cheese and avoid leaking. Tent muffins with foil if tops brown too quickly but insides are undercooked. Use room temperature eggs for fluffier texture. Whip cream cheese filling while oven preheats to save time.

Nutrition

Keywords: pumpkin muffins, cream cheese stuffed muffins, cinnamon sugar topping, fall baking, autumn recipes, easy pumpkin recipe, homemade muffins

Find it online: https://novanosh.com/cozy-pumpkin-cream-cheese-stuffed-muffins-easy-homemade-recipe-with-cinnamon-sugar-top/