so you know how i had the spree of apple recipes (spiced apple cider muffins, apple butter, apple cinnamon baked oatmeal, etc.) well be prepared for a whole bunch of pumpkin recipes in the next few weeks.
want to know why? i bought 11 cans of pumpkin. yeah i know 11. who buys that much pumpkin? this girl. but last year i wanted to make something with pumpkin (i forget what) but there was no pumpkin to be found. we went to 3 different grocery stores and couldn’t find anyway. to say that i was bummed is an understatement. so i decided that this year i would be prepared and i got as much pumpkin as i could.
now we have lots of pumpkin and it’s been so much fun trying out different pumpkin recipes. the pumpkin baked oatmeal that i recently made turned out great. i also can’t wait to make more pumpkin bread. and then today i have for you pumpkin cream cheese muffins. in our office, we all rotate bring breakfast for our wednesday staff meetings. this week it was my turn so i made bacon cheddar scones and these muffins.
as a pumpkin lover, these muffins were fantastic. lots of spice and pumpkin flavor that balanced out beautifully with the cream cheese filling. but i did have a few people in my office say that they liked the muffins even though they don’t typically like pumpkin. so give this recipe a try even if pumpkin isn’t your thing!
the only thing with these muffins is that you have to remember to make the filling ahead of time because it needs some time to freeze. the recipe says 2 hours but even after 2 hours, i wasn’t quite frozen so i would suggest freezing it overnight. i ended up having to just put blops of cream cheese instead of the disks called for in the recipe. oh well.
once you’re ready to make the muffins, mix up the batter and then spoon about 1-2 tablespoons of batter on the bottom of each cupcake cup. i used a small cookie scoop which make it a lot faster and easier.
then slice your cream cheese filling into 24 disks and place a disk in the center of each cup. hopefully yours won’t look so bloppy. haha.
now cover the cream cheese filling with about 2 scoopfuls of batter and make sure the cream cheese filling is completely covered by the pumpkin batter.
finally, sprinkle on the streusel topping. the recipe said to just use a little bit but i used it all with about 1 1/2 teaspoons of topping on each muffin. streusel topping is my favorite but if you don’t like it as much, you could of course just use a little.
then bake them at 350 for 20-25 minutes. make sure to let them cool a bit before trying one because the cream cheese filling does get really hot. hope you like them!
also, if you have any suggestions of yummy pumpkin recipes, please pass them along so i can use up some of my 11 cans of pumpkin!
Pumpkin Cream Cheese Muffins
adapted very slightly from Annie’s Eats
- 8 oz. cream cheese, softened
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
- ½ cup sugar
- 5 tbsp. flour
- 1½ tsp. ground cinnamon
- 4 tbsp. cold unsalted butter, cut into pieces
- To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours-overnight.
- To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners.
- In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
- In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
- To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).
- Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well.
- Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
- Sprinkle a small amount of the topping mixture over each of the muffin wells.
- Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
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