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Ingredients
Scale
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (227g) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions
- Preheat oven to 425°F (218°C) and prepare muffin pan.
- Mix brown sugar, cinnamon, and butter for crumb topping; set aside.
- Combine dry ingredients for pumpkin batter in a bowl; set aside.
- Whisk wet ingredients in another bowl and combine with dry ingredients.
- Beat cream cheese filling ingredients until smooth.
- Assemble muffins by layering pumpkin batter and cream cheese filling in the muffin cups.
- Top with crumb mixture and bake at 425°F for 5 minutes, then reduce to 350°F for 15-17 minutes.
- Cool before serving.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid over-mixing to maintain fluffy texture.
Feel free to adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg