@sugarspunrun: My Pumpkin Cream Cheese Muffins are stuffed with a cream cheese filling and topped with my easy (no pastry cutter needed) streusel. They’re perfectly spiced and moist–such a fun fall breakfast treat!  Ingredients: Cream Cheese Filling * 8 ounces (225 g) cream cheese, softened to room temperature * ⅓ cup (65 g) granulated sugar * ½ teaspoon vanilla extract
 Pumpkin Muffins * ¾ cup (165 g) butter, softened * ½ cup (100 g) sugar * ¼ cup (50 g) brown sugar, packed * 2 large eggs, (room temperature preferred) * 1 cup (225 g) pumpkin puree * 1 ½ teaspoon vanilla extract * 2 Tablespoons (30 ml) whole milk * * 1 ¼ cup (150 g) all-purpose flour * 2 teaspoons pumpkin spice * ½ teaspoon ground cinnamon * ¾ teaspoon baking powder * ¾ teaspoon baking soda * ½ teaspoon salt
 Streusel * 1/2 cup (63 g) all-purpose flour * 1/3 cup (67 g) light brown sugar, firmly packed * 1 Tablespoon granulated sugar * 3/4 teaspoon ground cinnamon * 3 Tablespoons butter, (salted or unsalted is fine), melted Want the recipe? Google “Sugar Spun Pumpkin Cream Cheese Muffins” or find it here: https://sugarspunrun.com/pumpkin-cream-cheese-muffins/ #muffins #pumpkinmuffins #pumpkinseason #muffinrecipe

samantha

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Tuesday 06 October 2026 09:39:13 GMT