Homemade pumpkin muffins filled with cream cheese. Flour, brown sugar, oats, and butter make the streusel, while the pumpkin puree gives the muffin sweet flavor and moist texture.
When I saw KAF’s September bakealong challenge, I was a little skeptical because I am not a pumpkin person. But I wanted to continue participating in this bakealong so I still tried making this recipe. Well I was glad I did as they turned out wonderfully! Even my husband who doesn’t like pumpkin and oats ate 3 of this in a day (cream cheese was a big factor). The texture was moist and flavorful and I like that each bite had a creamy texture from the cream cheese and a slight crunch from the streusel.
The recipe originally calls for boiled cider and unbleached all purpose flour but I substituted honey and regular white all-purpose-flour. This was easy to make too. It didn’t require any mixer; just mix by whisk. KAF suggested using an ice cream scoop for even portioning. I didn’t have one so I used a food scale to divide the batter, cream cheese, and streusel into 12 portions. Quite tedious but no regrets – the muffins came out in even sizes and in equal amount of fillings and toppings. 🙂
Inside-Out Pumpkin Muffins
- 57 grams (1/2 cup) unbleached all-purpose flour
- 53 grams (1/4 cup) brown sugar
- 25 grams (1/4 cup) old fashioned rolled oats or quick oats (not instant)
- 1/8 teaspoon salt
- 57 grams (4 tablespoons) butter, at firm room temperature
- 227 grams (1 cup) cream cheese, at room temperature
- 50 grams (1/4 cup) granulated white sugar
- 1/2 teaspoon vanilla extract
- 213 grams (1 cup) pumpkin puree
- 2 pieces large eggs
- 106 grams (1/2 cup) brown sugar
- 35 grams (3 tablespoons) vegetable oil
- 85 grams (1/4 cup) honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin spice OR 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 74 grams full fat milk
- 177 grams (1 1/2 cups) unbleached all-purpose flour
- Preheat oven to 400 F (204 C). Line a standard cupcake/ muffin pan with muffin liners.
Make the streusel topping:
- Whisk together the flour, sugar, oats, and salt. Add in the butter next and mix until coarse crumbs form. Set aside.
Make the filling:
- Mix the room temperature cream cheese, sugar, and vanilla in a small bowl. Set aside.
Make the batter:
- In a bowl, combine the pumpkin, eggs, brown sugar, oil, honey, salt, pumpkin spice, baking powder, baking soda, and milk using a whisk. Be sure to scrape down the sides and bottom of the bowl with a spatula.
- Add the flour and continue whisking until combined. Scrape down the sides and bottom of the bowl again and beat briefly to incorporate everything.
- Drop about 2 tablespoons of the batter (a heaping tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter. Sprinkle each muffin with some of the streusel topping.
Baking and Cooling:
- Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
- Remove the muffins from the oven. As soon as they're cool enough handle, transfer them to a rack to cool completely.
Adapted from King Arthur Flour website.