Pumpkin Cream Cheese Muffins: A Taste of Fall at Skyline

There’s just something about the crisp air and golden leaves that makes us crave the cozy flavors of fall. To celebrate the season of pumpkin spice and everything nice, we’re sharing one of our all-time favorite fall baked goods, Pumpkin Cream Cheese Muffins!

These soft, spiced muffins with their creamy, sweet center are the perfect companion to a cool fall morning or a warm afternoon treat. This recipe is just a little sneak peek from our soon-to-be-released Skyline Guest Ranch Cookbook, coming out in just a few weeks!

We can’t wait for you to try these and fill your kitchen with the scent of fall. If you make them, be sure to let us know how they turn out. We’d love to hear from you!

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Pumpkin Cream Cheese Muffins YIELD 16-18 muffins BAKE 350°F Ingredients 1½ cups Flour

1½ tsp Cinnamon

½ tsp Ground Ginger

¼ tsp Nutmeg

⅛ tsp Ground Cloves

½ tsp Baking Soda

½ tsp Salt

1 cup Pumpkin Purée

½ cup Sugar

¼ cup Brown Sugar

½ cup Butter

¼ cup Milk

2 large Eggs

1 tsp Vanilla Extract

Cream Cheese Filling

6 Tbsp Cream Cheese

¼ cup Sugar

1 tsp Vanilla Extract

Streusel Topping

½ cup Flour

¼ cup Brown Sugar

1 tsp Cinnamon

Directions

1. Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.

2. In a small bowl, combine the streusel ingredients. Cut the butter into the flour, brown sugar, and cinnamon with a fork or pastry cutter until crumbly. Set aside.

3. In another small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Refrigerate while you prepare the batter.

4. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.

5. In a large mixing bowl, stir together the pumpkin purée, sugar, brown sugar, butter, milk, eggs, and vanilla until well blended.

6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

7. Spoon about 2 tablespoons of batter into the bottom of each prepared muffin cup. Place a heaping teaspoon of the cream cheese filling into the center of each muffin tin. Cover the cream cheese mixture with another spoonful of batter, filling the tins about ¾ full.

8. Sprinkle the streusel topping evenly over each muffin.

9. Bake for 23–26 minutes, or until a toothpick inserted into the muffin comes out with a few moist crumbs.

10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.