Today we’re looking at my Ultimate Pumpkin Muffins. Why ultimate, you ask? Well, many reasons. They are seasonal and delicious. They use my best pumpkin bread recipe. They have a cheesecake center. They have a pecan streusel on top. Are you sold yet? I am.
I’m going to make this brief because I’m writing this before going to bed and then getting up early to fly back to Michigan. This week I’ve been visiting home in Boston and it’s been such a relaxing and therapeutic trip. Sometimes, you just need some time in the place you’re from. It’s rejuvenating. And now I am ready (kind of) to get back to Michigan and bake up a storm. And yoga up a storm (a peaceful, mindful storm…?).
I’m exhausted and ready to sleep. I’ll talk to you biddies soon! Enjoy these muffins, and hope you all are off to fantastic weeks!
Preheat oven to 350°F. In a small bowl, stir together all ingredients for the cream cheese frosting, and set aside. In another small bowl, stir together all ingredients for the streusel topping, adding in pecans last. The batter should be slightly wet, but dry enough to form into small crumbles. If your consistency is off, add in one additional tablespoon of flour. Set aside.
In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, ginger, and cloves until combined.
Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
Line a muffin tin with 12 large muffin cups. Carefully spoon 2 tablespoons of pumpkin batter into each muffin cup. With a second spoon, drop 1 tablespoon of cream cheese filling into the muffin cups. Top with another tablespoon of pumpkin batter. This should perfectly evenly distribute both mixtures so you have little to none left.
Last, top each muffin with 1 to 1 1/2 tablespoons of streusel by picking it up in your hands and crumbling the dough on top of each muffin. Once again, you should be left with little to know streusel once you top each muffin. Press down slightly on each muffin to set the streusel into the pumpkin batter.
Bake for 30 minutes, or until a knife inserted in the center of the a muffin comes out clean (there may be slight cream cheese residue, but as long as there is no pumpkin batter on your knife, they are ready!).
Leave a comment and rate this recipe!
Hello! When you say large muffin tin, do you mean standard muffin pan (12 muffins/ pan) or a large muffin pan (6 muffins/ pan)? Thanks!
Hi Hannah! We used a jumbo muffin tin (6 muffin guy), but you could always make these in a standard size pan and just reduce the bake time to about 15 minutes. Hope that helps!
looks so delicious !
These look awesome! I love the layers and am sure they taste just as good! Recently made pumpkin cream cheese muffins, (still haven’t posted them) but yours look way better!!!
oh yes I agree, these are the ultimate pumpkin muffins, love that you added a cheesecake layer.
I mean, would they be ultimate without it?! Thanks, Catalina!
Yup, I’m sold! Love love love the GIF!
Thanks, Liz 🙂