Bakery Style Pumpkin Muffins with Cream Cheese Filling
These bakery style domed streusel topped muffins are deliciously filled with cream cheese frosting and are perfect in every bite.
Ingredients
Pumpkin Muffins
- 2 3/4 cup Sugar
- 15 oz Pumpkin Puree 1 can
- 4 Eggs
- 1 tbs vanilla extract
- 3/4 cup vegetable oil
- 3/4 cup water
- 3 cups All purpose Flour
- 2 Tbs Pumpkin Pie spice
- 1 Tbs Cinnamon
- 1 1/2 tsp Salt
- 2 1/2 tsp Baking Soda
Streusel Top
- 4 tbs Butter
- 4 tbs Sugar
- 4 tbs Flour
- 1 tsp Cinnamon
- 1/2 tsp Salt
Cream Cheese Frosting
- 4 oz Cream Cheese (1/2 a block)
- 1/4 cup Butter
- 11/2 cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
Instructions
Cream Cheese Frosting
- Add the softened cream cheese, butter and vanilla to a bowl and mix until well combined.
- Add in the powder sugar and salt and mix until smooth, about 1 minute.
- Add to a pastry bag or Ziploc bag.
- Store in the refrigerator for up to 5 days
- Cut the tip when you are going to use it.
Streusel Top
- In a medium bowl combine the sugar flour, butter and salt an mix until it has a consistency of wet sand, set aside.
Pumkin Muffins
- Pre heat the oven to 425
- Put muffin liners in every in the middle, then the two sides then the middle so that you have 6 muffins on a 12 muffin tin with space in between.
- In a large bowl combine the sugar, pumpkin, eggs, vanilla, oil and water.
- Mix slowly until well combined.
- Add flour, baking soda, salt, cinnamon, and pumpkin spice. Slowly mix this in until it is just combined.
- Scrape the sides and bottom and mix for another 10 seconds.
- Using a soup ladle fill each muffin liner up to the top of the muffin pan.
- Sprinkle the streusel on the top of each muffin.
- Bake in a 425 degree oven for 5 minutes then
- Turn the heat down to 350 and bake for another 20 minutes.
- Insert a toothpick to and check if it comes out clean. If so, the muffins are done.
- Remove from oven and allow to cool for 30 minutes to an hour.
- Using a butter knife cut a plug out of the top of the Muffin. Dig down to about a 1/2 inch from the bottom of the muffin to make a deep well for the cream cheese frosting. Remove the crumbs.
- Take your Cream Cheese filling and cut the tip about 1/2 inch from the point/corner of the bag
- Fill the well in the muffin you made with cream cheese frosting, all the way to the top!
- Enjoy
- You can also freeze these for later. ( if stored in an airtight bag or container they should be good for up to a month in your freezer) defrost and when ready to enjoy.