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Pumpkin Spice Cream Cheese Muffins

Pumpkin Spice Cream Cheese Muffins

Pumpkin Spice Cream Cheese Muffins brings you a delightful treat for breakfast.  A perfectly spiced muffin, combined with a tangy cream cheese filling  and finished off with buttery crumble. This is better than any you could get at any coffee shop.
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Course: Breakfast
Cuisine: American
Servings: 14 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 14 muffins
Calories:

Ingredients

Pumpkin Spice

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves

Crumb Topping

  • 45 grams (3 tablespoons) light or dark brown sugar
  • 60 grams (½ cup) plain or all purpose flour
  • 1 teaspoon ground cinnamon
  • 60 grams (4 tablespoons) unsalted butter, room temperature

Pumpkin Spice Muffins

  • 240 grams (2 cups) plain or all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice
  • 150 grams (¾ cup) light or dark brown sugar
  • 2 large eggs, room temperature
  • 120 grams (½ cup) unsalted butter, melted
  • 120 ml (½ cup) buttermilk, room temperature
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 180 grams (6.3 ounces) cream cheese, room temperature
  • 50 grams (¼ cup) caster or granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat oven to 180°C Fan/200°C/400°F. Line a muffin tray with paper muffin liners.
  • Make the crumb topping by combining brown sugar, flour and cinnamon in a small bowl, Add in softened room temperature butter and gently mix with a fork until crumbs form.
  • Make the pumpkin spice batter by sifting together flour, baking powder baking soda, salt and pumpkin spice into a large mixing bowl. Mix in the brown sugar. In a jug, whisk together buttermilk, eggs and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing as this will produce a dense muffin. Set aside.
  • Make the cream cheese filling by whisking together cream cheese, sugar and vanilla in a bowl until smooth and creamy.
  • Spoon 1 tablespoon of muffin batter into the paper liner. Layer with 1 tablespoon of cream cheese filling, then another tablespoon of muffin batter. Sprinkle crumb topping onto the muffin batter, then press it down into the batter.
  • Bake for 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  • Leave muffins to cool for 10 minutes in the tray before removing. They are best served at room temperature,
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi