Description
Pumpkin Cream Cheese Bread and Muffins are a cozy fall treat featuring moist pumpkin-spiced batter filled with a luscious cream cheese center. Topped with a cinnamon brown sugar streusel, these baked goodies are perfect for breakfast, snacks, or dessert during the autumn season.
Ingredients
Scale
For the Pumpkin Bread or Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Streusel (Optional Topping):
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- ¼ cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or muffin tin, or line them with parchment paper to ensure easy removal after baking.
- Make Cream Cheese Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Set this filling aside for layering.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, canned pumpkin puree, vegetable oil, and vanilla extract until everything is smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the batter tender.
- Assemble Muffins or Bread: For muffins: Spoon about a tablespoon of batter into each muffin cup, add a teaspoon of the cream cheese filling in the center, then cover with more batter. For the bread: Layer half of the batter in the prepared loaf pan, evenly spread the cream cheese filling over it, then top with the remaining batter. Use a knife or skewer to swirl the cream cheese filling gently for a marbled effect.
- Prepare Streusel Topping: In a small bowl, mix together the brown sugar, ground cinnamon, melted unsalted butter, and all-purpose flour until the mixture becomes crumbly. Sprinkle this streusel evenly over the muffins or bread before baking.
- Bake: If making muffins, bake in the preheated oven for 20-25 minutes. For the loaf, bake for 55-65 minutes. Use a toothpick inserted in the center to check for doneness; it should come out clean or with a few crumbs attached.
- Cool: Allow the baked goods to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely before serving to ensure the cream cheese filling sets.
Notes
- You can substitute pumpkin puree with homemade roasted pumpkin puree if desired.
- Ensure cream cheese is softened for easier mixing and a smoother filling.
- Do not overmix the batter to keep the bread or muffins tender and moist.
- The streusel topping is optional but adds a delightful crunch and extra sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
