Pumpkin Cream Cheese Muffins

Here at Delish, we believe in the supremacy of cream cheese-filled baked goods, and these pumpkin cream cheese muffins are no exception. Classic pumpkin muffins are the perfect fall treat to ring in the changing leaves and cozy weather, with plenty of festive pumpkin flavor and warming spices. To level up the staple muffins, we added a layer of cream cheese filling for a tangy balance to the pumpkin cake, and an optional crumbly streusel topping for an extra sweet touch. Lightly-sweetened, this recipe is the perfect treat if you're not an overly-sweet muffin fan. These are so easy to prepare, we'll be enjoying them for brunch every morning this fall alongside a homemade pumpkin spice latte or spiced apple cider—and you should too! 

Why the cream cheese?
A surefire way to make a baked good better is to add cream cheese to it. Adding an egg yolk to a cream cheese filling—like we did here— helps it “soufflé” a bit in the oven, similar to cheesecake. The resulting layer of cream cheese adds a tangy contrast to our pumpkin muffins, taking them from basic to legendary. 

How to make pumpkin cream cheese muffins:
There are two essential components to these muffins: the pumpkin batter and the cream cheese filling. You'll make your pumpkin batter like any pumpkin muffin, with warming spices and canned pumpkin puree. We went with pumpkin spice in the batter for extra-cozy fall vibes, but feel free to swap that out for cinnamon if you'd prefer. 

After you've made your cream cheese filling and pumpkin batter, you'll layer them in your muffin tin: start with the pumpkin batter, then a layer of cream cheese, then the pumpkin batter, then the remaining cream cheese over the top. After your muffins have been layered, swirl the batter with the tip of a knife to create a marbled effect. 

The last step to this recipe—the streusel topping—is optional (that's why you won't see it in the video), but highly recommended. Add it if you're looking for some crunch factor, and another layer of sweetness. 

Storage.
If you have any leftover muffins, cover tightly and store at room temperature for around 2 days, or in the fridge for up to 1 week. 

Made these fall treats? Let us know how it went in the comments below?