How to Make Pumpkin Cream Cheese Muffins | Easy Fall Muffin Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Line baking sheet with parchment paper.

In a medium bowl place cream cheese, powdered sugar, and Pumpkin Spice Extract. Using a hand mixer mix until smooth.

Using a small cookie scoop or spoon place dollops of mixture on to baking sheet (about 14 scoops).

Place baking sheet in freezer until muffins are ready to fill.

Preheat oven to 350 F. and line muffin tin with liners.

In a medium bowl thoroughly combine AP flour, pecan flour, salt, baking soda, and sugar. Set aside.

In another bowl combine Pumpkin Spice Extract, eggs, vegetable oil, and pumpkin puree.

Slowly mix dry ingredients into wet (1 cup at a time) until just combined.

In a medium bowl place butter, brown sugar and flour. Using a dough cutter or fork slowly cut the ingredients together until just combined (streusel will look flakey when done).

Remove cream cheese from freezer.

In lined muffin tin fill ½ way with batter.

Place one cream cheese ball in center of batter.

Top with more batter, leaving a little room on top.

Sprinkle streusel topping on top.

Bake for 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens