Pumpkin Muffins with Crumb Topping Recipe

Name: Pumpkin Muffins with Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup cream cheese; 1 large egg yolk; 1/3 cup confectioners' sugar; 1/2 cup all-purpose flour; 1/4 cup packed light brown sugar; 3/4 teaspoon cinnamon; 1/4 teaspoon salt; 4 tablespoons cold unsalted butter, cubed; 1 1/2 cups all-purpose flour; 1 teaspoon cinnamon; Pinch of freshly grated nutmeg; Pinch of ground cloves; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup packed light brown sugar; 1/2 cup vegetable oil; 1 cup canned pumpkin puree

Servings: persons

1/3 cup cream cheese
1 large egg yolk
1/3 cup confectioners' sugar
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cubed
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 cup canned pumpkin puree

1
In a small bowl, mix all of the ingredients together.
2
Cover and freeze until chilled, about 30 minutes.
3
In a bowl, combine the flour, brown sugar, cinnamon and salt.
4
Work in the butter with your fingers.
5
Press the mixture into small clumps.
6
Refrigerate the topping until chilled, about 15 minutes.
7
Preheat the oven to 350 and line a 12-cup muffin tin with paper or foil liners.
8
In a medium bowl, whisk the flour with the cinnamon, nutmeg, cloves, baking soda, baking powder and salt.
9
In a large bowl, using an electric mixer, beat the eggs with the brown sugar, oil and pumpkin puree.
10
Beat in the dry ingredients until evenly incorporated.
11
Spoon half of the batter into the prepared muffin cups.
12
Drop heaping teaspoons of the cream cheese filling in the center of each cup and spoon the remaining batter on top.
13
Sprinkle the crumb topping over the batter.
14
Bake for about 30 minutes, until a toothpick inserted in the center of the muffins comes out clean.
15
Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

987

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/3 cup cream cheese, 1 large egg yolk, 1/3 cup confectioners' sugar, 1/2 cup all-purpose flour, and more.

Yes, Pumpkin Muffins with Crumb Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins with Crumb Topping

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