Pumpkin Spice Muffin with cream cheese
Servings 6
Ingredients
Wet ingredients:
- 200 g pumpkin puree
- 100 g white sugar
- 75 g brown sugar
- 1/2 cup vegetable oil
- 75 ml milk
- 2 large eggs
- 2 tsp vanilla
Dry ingredients:
- 220 g all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
Cream cheese filling
- 1 brick cream cheese
- 1 egg yolk
- 4 tbsp white sugar
- 1/2 tsp vanilla
Streusel crumbs
- 1/4 cup unsalted butter
- 90 g all-purpose flour
- 1 tsp cinnamon
- 75 g brown sugar
Instructions
- 1. Preheat oven. Set to 350°F (175°C). Line a muffin tin with paper liners.
- Beat together cream cheese, sugar, and vanilla until smooth. Set aside.
- Mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
- Add the dry mixture to the wet mixture. Stir until just combined—don’t overmix. Fill each muffin cup halfway with batter. Pipe the cream cheese filling all the way inside the wet batter, lift up with a little swirl on top, using a zip lock or a piping bag. Sprinkle streusel on top.
- Bake for 20–22 minutes. (Bake for 5 minutes at 425F. Then continue baking at for another 17 minutes at 350F.) or until a toothpick inserted (avoiding the cream cheese center) comes out clean. All together the total amount of baking is 20 to 22 minutes.
- Cool & enjoy: Let muffins rest 10 minutes in the pan before transferring to a wire rack.