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Pumpkin Crumble Cream Cheese Filling Muffins (small batch recipe)

Fluffy and soft pumpkin muffins filled with a cream cheese custard and topped with a crunchy crumble. This small batch muffin recipe is so simple to bake and very delicious for a fall inspired dessert recipe on the go.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Cake, Dessert, Finger food, High Tea, Sweet tooth, tea time
Cuisine American
Servings 6 muffins

Equipment

  • Mixing bowls
  • Whisk
  • Fork
  • Rubber spatula
  • Muffin Tray
  • Baking paper

Ingredients
  

Pumpkin crumble topping

  • 45 gm flour
  • Pinch of salt
  • 15 gm brown sugar
  • 15 gm granulated sugar
  • 1 tsp pumpkin spice
  • 30 gm soft butter

Cream cheese filling

  • 90 gm cream cheese
  • 1 egg yolk
  • 30 gm castor sugar
  • 1/4 tsp vanilla

Pumpkin muffins

  • 120 gm flour
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 225 gm pumpkin puree
  • 135 gm brown sugar
  • 1 egg
  • 55 ml oil

Instructions
 

  • Preheat the oven to 180℃ and line your muffin tray with 6 baking paper liners and set aside.

Crumble topping

  • In a bowl add the flour, brown sugar, granulated sugar, pumpkin pie spice, salt and stir. Add the butter and using a fork mix together until combined.

Cream cheese filling:

  • In another mixing bowl add all the ingredients together and whisk until combined. Set aside.

Pumpkin muffins:

  • In a large mixing bowl, add the egg, brown sugar, vanilla, oil pumpkin puree and whisk until smooth.
  • Add the flour, pumpkin spice, cinnamon powder, baking powder, baking soda, salt and whisk until smooth.
  • Fill the 6 lined muffin cases with 2 tablespoons of pumpkin muffin batter. Top each one with cream cheese filling (dividing it amongst all the 6 muffins). Spoon over the remaining pumpkin muffin batter.
  • Top with the crumble and bake for 20-25 minutes or until a tooth pick inserted into the center comes out clean.

Notes

  • Do not over mix the muffin batter, once you do nto see any dry pockets of flour stop mixing or else the muffins will be dense.
  • Once the tooth pick inserted into the center comes out clean, remove them from the oven.
  • If you do not like cream cheese, leave the filling out and make good old pumpkin crumble muffins instead.