Pumpkin Cream Cheese Muffins

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Combine 4.5 tablespoons flour, 5 tablespoons sugar, and 3.25 teaspoons cinnamon in a small bowl.

Add 3 tablespoons of softened butter in chunks to the dry mixture and crumble with a fork until well mixed.

Set the streusel topping aside.

In a separate bowl, beat 8 ounces of cream cheese until very soft.

Add 1 egg, 3 tablespoons of brown sugar, and 1 teaspoon of pure vanilla extract to the cream cheese and beat until combined.

In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 2 cups of sugar, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, and 0.5 teaspoon of salt.

Make a well in the center of the dry ingredients and add 1/3 cup of olive oil, 1.33 cups of pumpkin, 2 eggs, and 2 teaspoons of vanilla extract.

Use a whisk to break open the egg yolks and then fold everything together with a spatula, being careful not to overwork the flour.

Preheat the oven to 375 degrees Fahrenheit.

Scoop the batter into muffin cups using an ice cream scooper, filling them about three-quarters full.

Scoop a little bit of cream cheese filling into the center of each muffin, making sure it doesn't touch the sides of the cupcake liners.

Top each muffin with the streusel topping, spooning it over the muffins.

Bake in the preheated oven at 375 degrees for 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens