Pumpkin Cream Cheese Muffins

My pumpkin cream cheese muffins are super moist, fluffy, and feature a cheesecake filling! Made with wholesome ingredients, they take just 25 minutes to bake. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 22

Total Time 24

Servings servings

Calories 197kcal

Author Arman Liew

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup pumpkin puree
1/2 cup maple syrup
1/2 cup coconut oil or butter, melted
1/4 teaspoon vanilla extract

For the cheesecake filling

8 ounces cream cheese softened
1/2 cup sugar

For the streusel topping

3 tablespoons butter melted
1/2 cup sugar
1/2 cup all purpose flour
1 teaspoon cinnamon

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, coconut oil, and vanilla extract until combined. Gently fold through the dry ingredients into the wet ingredients until combined.
In a small bowl, mix together the cream cheese and sugar. In another bowl, combine the melted butter, sugar, flour, and cinnamon.
Fill each muffin liner with 2/3 of the muffin batter. Drop spoonfuls of the cream cheese mixture into the center. Fill with the remaining 1/3 of muffin butter on top. Sprinkle the streusel topping on each one.
Bake the muffins for 22-25 minutes, or until a skewer comes out mostly clean.
Remove the muffins from the oven and let them cool in the muffin tin completely.

Video

Notes

TO STORE: Leftover muffins can be stored at room temperature in a sealed container for up to five days. If you'd like them to keep longer, store them in the refrigerator for up to two weeks.

TO FREEZE: Place the cooled muffins in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition