Inside-Out Pumpkin Muffins

Inside Out Pumpkin Muffins | SpoonfulOfButter.com

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.

Inside Out Pumpkin Muffins | SpoonfulOfButter.com

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 | SpoonfulOfButter.com

Inside-Out Pumpkin Muffins

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.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Servings: 12 regular-sized muffins
Author: trish | Spoonful Of Butter

Ingredients

Streusel Topping:

  • 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

Filling:

  • 227 grams 1 cup cream cheese, at room temperature
  • 50 grams 1/4 cup granulated white sugar
  • 1/2 teaspoon vanilla extract

Muffins:

  • 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

Instructions

Preparation:

  • 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.

Assembly:

  • 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.

Notes

(Note 1) For accuracy, weigh ingredients instead of using cups.
(Note 2) To make this as mini muffins, bake at 375 F (190 C) for 12-15 minutes. Yields 24 mini muffins.
(Note 3) Refrigerate up to 3 days for longer storage.  Freeze, well-wrapped, up to 3 weeks.
(Note 4) Rewarm cold muffins in a preheated 350°F oven, tented with foil. Or heat briefly in a microwave set at low power (I use defrost function, 1 min 30 seconds if muffin is from fridge).
 

Adapted from King Arthur Flour website.

3 thoughts on “Inside-Out Pumpkin Muffins”

  1. Pingback: 50+ Pumpkin Recipes: Happy Fall Y'all – [step]momming

  2. Um, amazing. The perfect way to start any fall day– and I LOVE that they’re freeze-able!

    1. Trish

      Totally agree! Thank you, Karly!

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