Pumpkin Cream Cheese Muffins

It’s official.  Pumpkin season is here.  I’m ready.  I always try to hold off on the fall flavors until after my birthday, which is just a few days away, but I couldn’t help it.  The time has come and now I’m all about autumn. I’ve actually made these muffins a few times before but never blogged them, but I couldn’t hold out on you anymore.
These.  Are.  Fabulous.
The muffins are the perfect blend of cinnamon and nutmeg, the pumpkin puree keeps them super-moist, and the crunchy, sweet topping is just a little bonus.
Oh, and they’re filled with cream cheese.
You really can’t go wrong with a muffin filled with cream cheese.  You really just can’t.
The awesome thing about muffins is that they’re *technically* not dessert.  So you can totally eat this for breakfast.  And lunch.  And an after-school snack.  They are lovely with a glass of ice-cold milk or a warm mug of coffee.
There is a reason I took 15 of them over to my Mom & Dad’s house tonight.  We couldn’t stop eating them.
Hope you love them.  Enjoy!

Pumpkin Cream Cheese Muffins
Yield:  22-24 muffins
Prep Time:  20 minutes ♦ Bake Time:  25 minutes

Muffin Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1 and 1/4 cup vegetable oil

Topping Ingredients:

  • 1/2 cup white sugar
  • 2 Tablespoons brown sugar
  • 5 Tablespoons all-purpose flour
  • 1 and 1/2 teaspoon cinnamon
  • 5 Tablespoons unsalted butter, cold and cut into small pieces

Filling Ingredients:

  • 8 ounces cream cheese, softened
  • 1 cup powdered/confectioners sugar

Prepare filling by combining cream cheese and powdered sugar in a small bowl with an electric mixer until smooth.  Place bowl into refrigerator until needed.  The colder the filling, the better.

Prepare the topping.  Combine the sugars, flour and cinnamon in a small bowl.  Using a pastry cutter, mix the cold butter into the flour mixture until crumbly and well combined.  Place in refrigerator until ready to use.

Preheat the oven to 350 degrees (F).  Prepare two muffin tins with cupcake liners and set aside.

In a medium bowl, combine the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda) and whisk to combine.   In another bowl, combine the eggs, sugar, pumpkin and oil.  With a hand mixer, beat on medium speed until well blended.  Slowly add the dry ingredients and mix just until combined.

To assemble the muffins, spoon a generous amount of batter into each cupcake tin, filling each paper about 1/3 full.  Using a melon baller or small spoon, scoop a ball of the cool cream cheese mixture over the batter.  Then use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.

Sprinkle a tablespoon or so of the sugar/topping mixture over each muffin.

Bake for 20-25 minutes or until a cake tester comes out clean.  Cool completely before serving.


Recipe inspiration:  Annie’s Eats

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  • http://www.sweetandsavoring.com Christy

    Okay, first of all, I’m definitely drooling over here!

    At first, I thought the recipe looked kind of complicated (but let’s face it, it doesn’t take much for me to get intimidated by a recipe- especially baking)- but the ingredients are all so yummy, and I have a new-old pastry cutter that I have yet to use- perfect first occasion, I say! I’ll let you know how this turns out!

    • Garlic7girl

      It really is easy try it

  • http://www.blogger.com/profile/14500905652797781945 Irish Carter

    This is s a great fall recipe. I am going to try it for an evening snack. I love cinnamon. I was thinking what Christy was saying that it might be complicated to make but I can do it. If not, it was a work in progress. = )

  • http://www.blogger.com/profile/08305390049128617582 kristen.

    These look amazing! I love pumpkin so much and these seem heavenly!

  • http://www.averiecooks.com Averie @ Averie Cooks

    Omg WOW!!! The pumpkin, the FILLING – the topping. I love everything! Pinned!

  • Anonymous

    Love, love, love these! I made them yesterday and they are delicious!

  • Anonymous

    You could also make with sweet potatoes too,if you don’t like pumkin!

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  • Nicole

    Just made 4 dozen mini muffins they are so good!!
    It took 14 min on 350 for mini muffins

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  • Garlic7girl

    I made these last night and eating now for breakfast! mmmmmm good!!!!!!!!!!!

  • ljprzbizz

    This is a GREAT recipe. If you’re using a standard muffin pan, you’ll easily get 24 muffins. I even had enough batter to make a pan of mini muffins, too. They are delicious! Thanks for the recipe!

  • Kristen Szendrey

    I could only find pumpkin pie filling at the store and was wondering if that would still be efficient and if I should omit some or all of the spices. Thanks!

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