HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Sift 1 and 3/4 cups of flour, 1 tablespoon of pumpkin spice, 1 teaspoon of baking soda, and 1/2 teaspoon of salt into a large bowl.

Whisk the dry ingredients together and set aside.

In another large bowl, add 15 ounces of pumpkin puree, 1 cup of sugar, and 1/2 cup of brown sugar. Whisk until well combined.

Add 2 eggs, 1/2 cup of vegetable oil, and 1/2 tablespoon of vanilla extract to the pumpkin mixture. Whisk until well combined.

Slowly whisk in the dry ingredients to the wet mixture until there are no lumps. Set the batter aside.

In a small bowl, add 3/4 cup of flour, 1/4 cup of sugar, 1/4 cup of light brown sugar, and 1 teaspoon of pumpkin spice for the crumb topping. Mix together.

Add 6 tablespoons of melted butter to the crumb mixture and use a fork to mix until crumbs form. Set aside.

In a bowl, add 8 ounces of cream cheese and beat until smooth. Then add 1 egg yolk, 1/4 cup of sugar, and 2 teaspoons of vanilla extract. Beat until well combined.

Pour the cream cheese mixture into a piping bag or a ziploc bag.

Add liners to a muffin pan. Add about 1/3 cup of batter into each liner.

Dip the piping bag into the middle of the batter in each muffin liner and squeeze out the cream cheese filling while slowly moving up. Stop adding filling when you reach the top.

Move the piping bag and add crumb topping along the edges of the muffin.

Repeat this process until all muffin tins are filled. Pat the crumbs gently into the batter to keep them snug.

Place the muffins in the oven at 375 degrees for 18 to 20 minutes.

Let the muffins cool after baking. Optionally, add powdered sugar on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens