Pumpkin Muffins with Cream Cheese Fillings
Servings: 10 large muffins
Pumpkin muffins with a sweet cream cheese filling and a cinnamon oat crumble on top. Big, soft, and tall like a bakery muffin, with a creamy surprise in the middle. Easy to make in one bowl and ready in about 35 minutes.
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Ingredients
FOR THE MUFFINS
- 250 g Flour
- 1 can Pumpkin Puree
- 10 g Vanilla
- 2 Eggs (room temperature)
- 150 g Sugar
- 150 g Brown Sugar
- 80 g Avocado Oil
- 80 g Sour Cream (room temperature)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Cinnamon
FOR THE FILLING:
- 1 brick Cream Cheese (softened)
- 1 Egg
- 80 g Sugar
- 10 g Vanilla
FOR THE CRUMBLE
- 1 stick Butter (softened)
- 60 g Sugar
- 100 g Flour
- 80 g Oats
- 2 tsp Cinnamon
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vanilla, avocado oil, and sour cream until smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet, just until the flour is absorbed. Set aside to prepare the filling and topping.
- For the filling, whisk the cream cheese, egg, sugar and vanilla until smooth. Set aside. For the crumble, add the butter, flour, oats, sugar, and cinnamon to a bowl. Fluff the mixture together with a fork to create a crumbly texture.
- In a lined muffin pan, add one scoop of the muffin batter. Then, add a dollop of the cream cheese, top it with another scoop of batter, and finally add one more dollop of cream cheese on top. Add the crumble around the edges of the muffin top. For extra muffin height, leave every other muffin space empty in the tray.
- Bake at 400°F for 5 minutes. Then, without opening the oven door, lower the heat to [350°F](x-apple-data-detectors://embedded-result/1500). Bake for an additional 15-20 minutes, until the muffins are full set in the center.