Small Batch Pumpkin Cream Cheese Muffins
These small batch pumpkin cream cheese muffins make only four muffins. They are moist and flavorful topped with a cream cheese filling and crisp crumble on top.
Ingredients
Pumpkin Muffin Batter
- ⅓ cup Oil
- 1 Large Egg Whisked, reserve 1 tbsp
- ½ cup Pumpkin Puree
- ½ cup Dark Brown Sugar
- 1 teaspoon Vanilla Extract
- ¾ cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- 1 teaspoon Pumpkin Spice
- ¼ teaspoon Salt
Cream Cheese Filling
- 2 oz Cream cheese room temperatre
- 1 tablespoon Egg reserved egg from muffin batter
- ¼ teaspoon Pumpkin spice
- ½ teaspoon Vanilla
Streusel Topping
- 2 tablespoon Flour
- 1 tablespoon Brown Sugar
- 1 tablespoon Butter room temperature
- 1 tablespoon Oats
- 1 tbsp Pecans chopped
Instructions
Pumpkin Muffin Batter
- Preheat oven to 400F.
- Grease or line 4 muffin cavities and set to the side.
- In a medium bowl add in the dry ingredients. Whisk and the set aside.
- Next, combine the oil, dark brown sugar, pumpkin puree, vanilla extract in a large mixing bowl. Crack the large egg in a small bowl whisk until thoroughly mixed and reserve 1 tablespoon for the cream cheese filling.
- Add the whisked egg to the wet ingredients and combine until mixed.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Cream Cheese Filling:
- In a small bowl combine the cream cheese, sugar, pumpkin spice and the 1 tablespoon of whisked egg from the pumpkin batter. Mix until combined and place into a piping bag.
Streusel:
- Combine all the ingredients except the pecans and mix together until it combines and then add in the chopped pecans.
Assemble:
- With a medium cookie scoop divide the pumpkin muffin batter into the 4 cavities. Take the piping bag filled with cream cheese and insert it into the middle of each muffin, fill and divide the cream cheese mixture. Sprinkle the streusel on top of each muffin or just the sides for the signature look.
Baking:
- Place muffins into the preheated oven and bake for 16 to 18 minutes or until the tooth inserted into the muffin is done.
- Once muffins are done remove the muffins from the oven and allow them to cool on muffin pan for 5 to 10 minutes before removing. Allow them to cooling rack or enjoy these small batch pumpkin cream cheese muffins warm.
Notes
Storage:
Pumpkin Cream Cheese Muffins are best enjoyed the same day. Store them in the refrigerator in an airtight container for up to 3 days. Reheat to enjoy them warm.
Nutrition
Calories: 520kcalCarbohydrates: 57gProtein: 6gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 82mgSodium: 353mgPotassium: 195mgFiber: 2gSugar: 32gVitamin A: 5135IUVitamin C: 2mgCalcium: 135mgIron: 3mg
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