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.…
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…
Ingredients
- Muffin
- 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
- 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
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered/confectioners sugar
Instructions
Topping
cut into small pieces
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
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!
It really is easy try it
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. = )
Irish
Dedicated2life.com
These look amazing! I love pumpkin so much and these seem heavenly!
Omg WOW!!! The pumpkin, the FILLING – the topping. I love everything! Pinned!
Love, love, love these! I made them yesterday and they are delicious!
You could also make with sweet potatoes too,if you don’t like pumkin!
Just made 4 dozen mini muffins they are so good!!
It took 14 min on 350 for mini muffins
I made these last night and eating now for breakfast! mmmmmm good!!!!!!!!!!!
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!
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!