These Pumpkin Cream Cheese Muffins are bursting with classic warm spices and swirled with creamy cheesecake filling. The streusel crumb topping is the final touch for the ultimate fall brunch recipe.
– Egg – Canned Pumpkin Puree –Vanilla Extract – Brown Sugar &White sugar – Vegetable Oil – Sour Cream – All Purpose Flour – Baking Powder –Baking Soda – Pumpkin Spice
Preheat your oven to 350 degrees. Line a muffin baking pan with cupcakes liners or grease muffin tins.
Combine wet ingredients +sugars and dry ingredients in separate bowls then mix together one cup of dry at a time.
Cream together the cream cheese and sugar. Once there are no lumps, add in the rest of the ingredients and mix well.
In a standard muffin tin, alternate adding spoonfuls of pumpkin batter and cream cheese batter until all the muffin tins are about ¾ full. Gently swirl the tops of each muffin.
Sprinkle crumb topping onto the muffins if desired. Lightly press the crumb topping into the tops of each muffin to prevent it from moving while baking.
Bake muffins for about 32-37 minutes or until center rises slightly and a toothpick comes out clean when inserted into the center. Remove muffins from oven.