Recipe

Pumpkin Cream Cheese Muffins

By Carl Pieri at Northwestern University

During the fall, no one can get enough of that perfect pumpkin flavor. So if you’re looking for a seasonal fix, we’ve got you covered: with a gooey cream cheese filling and oat and brown sugar crumbs on top, these muffins are sure to please. While they are undoubtedly irresistible, make sure to restrain yourself when they come out of the oven so you don’t burn your tongue on the filling (or accidentally eat them all before your friends can try them).

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Servings: 12 muffins

Ingredients:

Filling:
1 cup cream cheese
4 teaspoons milk
1 cup confectioners sugar

Oat Topping:
1/3 cup all-purpose flour
1/4 cup quick-cooking oats
1/4  cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter

Muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup white sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
3/4 cup canned pumpkin puree
1/2 cup applesauce
⅓ low-fat Greek yogurt

Directions:

1. In a medium bowl, whisk together the three filling ingredients. Place in freezer until needed later.

2. In another bowl, mix flour, oats, brown sugar, cinnamon and salt together. Using your fingers, work in the butter until the mixture can be formed into small clumps. Cover and place in refrigerator.

4. Preheat oven to 350°F and line a muffin tin with paper liners. In a medium bowl, whisk the flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together.

5.  In a large bowl, beat the eggs, sugar, oil, pumpkin puree, applesauce and Greek yogurt together until fully combined.

7. Spoon half of batter in mixing bowl into the muffin cups.

8. Place 1 tablespoon of cream cheese mixture in the center of each cup, then spoon the remaining batter on top.

9. Sprinkle crumb topping over each muffin cup.

10. Bake for about 18 minutes until top of muffin feels spongy.

11. Leave muffins to cool for about 15 minutes before removing them from tin and allowing them to cool on a rack.

12. Enjoy!