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Pumpkin Cream Cheese Muffins!

September 7, 2014

Pumpkin Cream Cheese Muffins!

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With the cooler temps coming and Fall around the corner, I am MORE than excited!

Since I was a little girl I have adored Fall, the colors of the leaves the bonfires and cool fresh air 🙂

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So, back to these delicious, incredible, sweet cream cheese filled Pumpkin Muffins right here…

I LOVE LOVE LOVE pumpkin!! So I will be doing manyyy more Pumpkin recipes soon, I’m sure, considering I stocked up on pumpkin.

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If you havent noticed by now, when I do a new recipe for the blog, I tend to use tin pans, not ALL the time, but most of the time. It seriously makes clean-up MUCH easier 😉

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Ahhhh that filling…. its like Cream Cheese frosting on the inside, seriously. 😉

I researched MANY recipes for these and I have made many through the years, this one I found from Annie Eats and it was the ultimate best one I have made, ever.

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Now, I know you can bake Pumpkin anytime, but something about it on a cool Fall morning for breakfast that gives me a fuzzy warm feeling inside 🙂

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This Recipe makes 24 Muffins 🙂

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The recipe

Pumpkin Cream Cheese Muffins!

  • Servings0

Ingredients

For the filling:

  • 8 oz. cream cheese softened
  • 1 cup confectioners’ sugar

For the muffins:

  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 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

For the topping:

  • ½ cup sugar
  • 5 tbsp. flour
  • 1½ tsp. ground cinnamon
  • 4 tbsp. cold unsalted butter cut into pieces

Instructions

For the Muffins

  1. In a Large mixing bowl combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, mix till blended.
  2. In a separate Large bowl, combine the eggs, sugar, pumpkin puree and oil.
  3. Continue mixing until well incorporated !Mix on low if using Kitchenaid
  4. Slowly add in the dry ingredients, mixing until well combined, being sure not to over-mix.

For the topping

  1. Take a stick of unsalted butter and cut into small pieces, make sure the butter is COLD
  2. In a small bowl combine the sugar, flour and cinnamon and gently whisk until combined.
  3. Add in the butter pieces into the dry ingredients, gently mixing, making sure they are coated and the mixture is coarse and crumbly for the top of the muffins.
  4. Place in the fridge until ready to use.

Cream Cheese Filling

  1. Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth
  2. place in the fridge until COLD.

Muffin Assembly

  1. Fill each muffin bottom with a small amount of batter, just enough to cover the bottom of the tin
  2. (1-2 tablespoons).
  3. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well.
  4. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover
  5. you shouldnt see the cream cheese though the batter.
  6. Sprinkle a small amount of the topping over each of the muffins.
  7. Bake for 20-25 minutes.
  8. Transfer to a wire rack and allow to cool completely before serving
  9. ENJOY!

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