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!
Weeee pumpkin muffin gif! Jiff. Giff. JGiff. Ugh.
The Ultimate Pumpkin Muffins
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 12 large muffins 1x
For the muffins
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- ½ teaspoon cloves
- 1/2 teaspoon ginger
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- ⅓ cup milk
- ½ cup canola (or vegetable) oil
For the cream cheese filling
- 6 oz cream cheese, at room temperature
- 1/3 cup confectioner’s (powdered) sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
For the pecan streusel topping
- 1/2 cup flour
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup finely chopped pecans
- 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!).