Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese filling)
- 1 cup all-purpose flour (for crumb topping)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Substitution tip: If you prefer, you can use whole wheat flour for a nuttier flavor or replace vegetable oil with melted coconut oil for a hint of extra richness.
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, mix together 1 cup sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a separate bowl, beat the cream cheese with 1/4 cup sugar until light and fluffy. Set aside.
- For the crumb topping, combine 1 cup flour, brown sugar, and cinnamon in a small bowl. Stir in melted butter until crumbs form.
- Spoon pumpkin batter into each muffin cup, filling them about halfway. Add a tablespoon of cream cheese mixture to each, then top with more pumpkin batter, filling each cup to about three-quarters full.
- Sprinkle the crumb topping generously over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (except for the creamy center!).
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Personal tip: Don’t rush the cooling process. The cream cheese center needs time to set properly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International