Pumpkin Cream Cheese Muffins Recipe

September 03, 2016

Scrumptiously moist spiced pumpkin muffins filled with a layer of vanilla cheesecake and sprinkled with a cinnamon streusel!

For the Muffins
2 cups (250g) plain/all-purpose flour
3/4 cup (150g) light or dark brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/2 cup (115g) unsalted butter, melted
1 cup (240ml) greek style yogurt
1 cup (225g) canned pumpkin puree
For the Cream Cheese Filling
1 cup (225g) cream cheese, softened
1/4 cup (50g) caster/granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons plain/all-purpose flour
For the Steusel Topping
1/4 cup (56g) unsalted butter, softened
1/2 cup (100g) light or dark brown sugar
1/2 cup (60g) plain/all-purpose flour
2 teaspoons ground cinnamon

For the Filling Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour. Set aside. For the Streusel Using a fork, mix together the butter, sugar, flour,...
See the full directions on my site

Nutritions

Calories
47

Sodium
112mg
4% DV

Fat
1g
2% DV

Protein
1g
2% DV

Carbs
6g
2% DV

Fiber
0.6000000000000001g
2% DV

Snack Baked