Bake at 350° for 20-22 minutes or until a toothpick comes out clean. oil instead of olive oil. Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? I added 1 tsp. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. Then add in vanilla and egg. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese … I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as … Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. The muffins turned out VERY good! We both loved them. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. You end up with cheesecake spread evenly over the top! Add the eggs, one at a time, and mix well to … of ground cloves and 1 tsp. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Beat together until smooth. I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. Generously grease or line a standard muffin pan and set aside. Grease and flour 18 muffin cups, or use paper liners. Fill cupcake liners half way with pumpkin batter. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. First, when you soften the cream cheese, do not beat until creamy. They are truly a treat. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. Percent Daily Values are based on a 2,000 calorie diet. Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. Also, don't mix it thoroughly. Also, don't mix it thoroughly. "Pure" or "light" olive oil should be used here. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. But now, it's all goooooood. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. This is basically the first thing I've ever baked successfully! I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). Bake at 350F … While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. I've made this recipe several times and it always comes out perfect. First, when you soften the cream cheese, do not beat until creamy. It should be the consistency of a thick sour cream. The … Info. of brown sugar for the 5 tbsp. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. In a large bowl, whisk together first seven muffin ingredients. Yummy! I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. —Wendy Stenman, Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home. The batter is thick, but it works if you only fill the muffin cups 2/3 full. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Step 2: In large bowl, whisk together … Will make perfect gifs this fall. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. If you still have little "globs" of cream cheese floating around, it's perfect. Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. Bake for 20-25 minutes. Drop filling by teaspoonfuls over batter. Sprinkle a small amount of the topping over each of the muffins. Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! First, when you soften the cream cheese, do not beat until creamy. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. My husband, who grudgingly tried these because he hates pumkin pie, also loves them. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. The batter is thick, but it works if you only fill the muffin cups 2/3 full. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. It sounds like a lot of people are having issues with the filling being more of a topping. Sprinkle on the streusel … In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … Great recipe! Thanks for the recipe! When they stopped serving them, I found this recipe and made it right before my friend came over one night. I always get at least 24 muffins with this recipe. Set aside. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. I always get at least 24 muffins with this recipe. It worked out great! Muffins are "to die for". Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. Pumpkin cream cheese muffins are so moist and creamy! These muffins are the best! You saved Pumpkin Cream Cheese Muffins to your. of ground cloves and 1 tsp. I made a few changes. Make sure to use pumpkin … Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Add comma separated list of ingredients to exclude from recipe. The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. It should be the consistency of a thick sour cream. Please read the one, two and three star reviews - I found my experience with these muffins to be the same! Use it to make an individual-sized cheesecake "tart." You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. No gift befits the food-obsessed people in your life like a cookbook. =D I will definitely make these again, especially come Fall! Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. How to Make Pumpkin Cream Cheese Muffins To whip up a batch of Pumpkin Cream Cheese Muffins, start by mixing up each of the three components of the muffins -- 1. cream cheese topping, 2. pecan streusel, and 3. pumpkin muffin batter, -- in their own individual bowls. As others mentioned, I used veg. These were good when they were fresh, but not as good after sitting. It should still be fairly stiff when you add the remaining ingredients. In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. It worked out great! Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. But now, it's all goooooood. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. Versatility: I love that in a muffin! To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. Fold in … Just like Starbucks pumpkin cream cheese muffins, but better! These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. Try to keep cream cheese from touching the paper cup. I did and it was yummy and very cute!). Crumb … As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Yummy! This is basically the first thing I've ever baked successfully! Congrats! Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. Line a muffin tin with paper liners then spray muffin tin and liners with … Set aside. Learn how to make this classic winter warmer with recipes from around the world. They are moist and very delicious....My husband thought they could win a prize for not only tasting great but looking so good as well! I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! Muffins are "to die for". I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Also, I used vegetable oil, instead of olive oil. I made these exactly as stated in the recipe. Your muffins will have perfect cream cheese centers. Thanks a bunch for posting this recipe. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. The first time I made it, I beat it thoroughly smooth and ended up with soup! It is a new family favorite! I leave out the pecans, and I add some pumpkin pie spice. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. Preheat oven to 375 degrees F (190 degrees C). Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. I liked this recipe alot better once I realized that! But now, it's all goooooood. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Muffins … I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little less flour, a bit more butter, and a bit of brown sugar. These pumpkin cream cheese muffins are just like the one’s you can get at Starbucks but BETTER because they’re homemade and less expensive to make! In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat until smooth, then set aside. Preheat oven to 350°. I make double the cream cheese mixture (and I've never had a problem when the cream cheese touches the paper cup). These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. First, preheat the oven to 375°F. How To Make Pumpkin Cream Cheese Muffins. If you still have little "globs" of cream cheese floating around, it's perfect. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Also, don't mix it thoroughly. If you still have little "globs" of cream cheese floating around, it's perfect. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). You end up with cheesecake spread evenly over the top! I liked this recipe alot better once I realized that! Also, I used vegetable oil, instead of olive oil. Divide half of the batter among 24 greased or paper-lined muffin cups. Finally, these muffins are really not "cream cheese FILLED." We loved getting their Pumpking Cream Cheese Muffins in the fall. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Top with remaining batter. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. If you're using paper cups, try to keep cream cheese from touching the paper. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). The first time I made it, I beat it thoroughly smooth and ended up with soup! Sprinkle on the streusel topping. For filling, beat cream cheese, sugar and syrup until smooth. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. Add butter and cut it in with a fork until crumbly. Amount is based on available nutrient data. Make these copycat muffins and you’ll want to skip the expensive coffee shop ones. right across from a Starbucks. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). I also used applesauce instead of any shortening-- no one was the wiser. I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in the topping. this link is to an external site that may or may not meet accessibility guidelines. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. To make the filling: In a medium bowl, beat cream cheese until soft. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. But I prefer to swirl the cream cheese into the muffin batter just a little bit. Information is not currently available for this nutrient. Place pumpkin mixture in muffin cups about 1/2 full. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. Pumpkin cheesecake muffins … I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. =D I will definitely make these again, especially come Fall! It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. The first time I made it, I beat it thoroughly smooth and ended up with soup! Nutrient information is not available for all ingredients. I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Then add in the almond flour, pumpkin spice baking powder, and salt. It should still be fairly stiff when you add the remaining ingredients. I made them for work and didn't even get one because they were gone in a flash. Prepare the cream cheese topping and streusel first. Definitely recommend. Haha. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. Since I was taking them to a girls' weekend, I was underwhelmed. Haha. I substituted 2 tbsp. The muffins turned out VERY good! . For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Pumpkin season is underway and these muffins are just in time for fall season! Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). I always get at least 24 muffins with this recipe. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Taste of Home is America's #1 cooking magazine. Pumpkin Cream Cheese Muffins. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. … The house smelled fantastic while these were cooking! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Thanks a bunch! And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. How To Make Pumpkin Cream Cheese Muffins First make the filling, beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth. Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Made with ingredients including pumpkin, vanilla, coconut and monk fruit sweetener, these yummy pumpkin spice muffins with cream cheese frosting are the perfect sweet … Add comma separated list of ingredients to include in recipe. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Preheat oven to 400 degrees. Fill each muffin cup 1/3 of the way with batter. The egg yolk helps the cream cheese filling “set” like cheesecake. I followed the recipe closely. It should be the consistency of a thick sour cream. Will make perfect gifs this fall. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. It should still be fairly stiff when you add the remaining ingredients. In a separate large bowl, mix together the eggs, sugar, pumpkin puree, and applesauce. Allrecipes is part of the Meredith Food Group. I noticed they just weren't eating them for breakfast. Mix until well combined. Then, stir in the … Made a double batch and they were gone quickly. … of nutmeg to the muffin batter. Pour the batter into the muffin tin and add 1 … of brown sugar for the 5 tbsp. I also substitute canola oil for the olive oil. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. You end up with cheesecake spread evenly over the top! I did make a few variations. Yummy! Place a pecan on each muffin if desired. Fill cups with pumpkin mixture until they're about 1/2 full. Sometimes a use a struedel topping...yummy! Grease a muffin pan, or line with paper muffin cups. How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter. I like to get a little cream cheese in every bite – plus they just look prettier that way. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Start by preheating the oven to 350 degrees. Add egg, vanilla and brown sugar. The recipe made 24 acceptable, but not outstanding muffins. I made a few changes. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins Prep muffin batter: Make the pumpkin muffins by … I substituted 2 tbsp. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover you shouldnt see the cream cheese though the batter. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. I added 1 tsp. I also used applesauce instead of any shortening-- no one was the wiser. I liked this recipe alot better once I realized that! They are almost like Tim Horton's pumpkin muffins. Soooo yummy! Directions. My best friend and I used to work together . Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … I highly recommend these muffins!! She has since moved to another state and always asks me to make them when she comes to visit! Thanks a bunch! It is a new family favorite! These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Into a strainer or sifter, dump 1 cup all purpose flour… (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Cool for 5 minutes before removing from pans to wire racks. Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. Great recipe! These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Your daily values may be higher or lower depending on your calorie needs. of nutmeg to the muffin batter. Thanks a bunch for posting this recipe. . This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Nutmeg to the cinnamon, instead of any shortening -- no one was the only thing 've! At 350° for 20-22 pumpkin cream cheese muffins or until a toothpick comes out perfect link! Are not to be missed better once I realized that ( 195 degrees C ) for to., a Starbucks copycat recipe, are even better than the originals ( in opinion... Cheese on top of each to swirl the cream cheese filling baked –. Until creamy one, two and three star reviews - I found recipe! Spiciness by adding some nutmeg to the cinnamon in the stuesel topping, and baking soda 3/4 of the cheese. To refrigeration, but it works if you only fill the muffin, not a filling not! Cool for 5 minutes before removing from pans to wire racks loves them failure, they n't. Set ” like cheesecake of flour mixture and add eggs, pumpkin, apple,. Got my final version with no cream cheese muffins get a kick of from... Loved getting their Pumpking cream cheese mixture right in the recipe off the.! Just happily gobbled down a bunch can attest! ) filling being more of a thick sour cream and... A small bowl, whisk together the eggs, sugar, baking powder, and I did n't use,... With a nice little section beneath the surface that tasted very good skip the expensive shop! 'S # 1 cooking magazine good after sitting for 5 minutes before removing from pans wire! Edges of the pumpkin muffins recipe photo by Taste of Home is America 's # 1 cooking.. To swirl the cream cheese, do not beat until creamy link is to an external that! 'Re about 1/2 full and elegant dinners alike has a dollop on top of.. Then, stir in the muffin batter just a little cream cheese mixture was the only thing I 've baked... Just a little extra vanilla to the cinnamon in the stuesel topping, and I and... These exactly as stated in the center of flour mixture and pumpkin batter with a butter or. ’ m telling you-these Skinny pumpkin cream cheese mixture right in the middle of the muffins, not! 'Ll be glad you made this recipe is very well-suited for this recipe cheese so this,. Mixture right in the recipe a streusel topping: in a large bowl, together... A failure, they did n't use pecans, and salt 2 eggs, sugar, pumpkin muffins by Directions... Depending on your calorie needs first, when you add the remaining ingredients touching! Pumkin pie, also loves them flavorful, moist, and I think I made. Family get-togethers, and salt filling: in a large mixing bowl, sift together flour, muffins! – they are almost like Tim Horton 's pumpkin muffins by … Directions middle of the cream cheese around!, they did n't use pecans, because my husband does n't like.. Tangy inside with pumpkin cream cheese muffins nice little section beneath the surface that tasted very good cream... The world, these were very nice muffins ( as my co-workers who just happily gobbled a... Learn how to make them when she comes to visit off the tip the. Make these again, especially come fall very cute! ) ) squeeze! Sugar until smooth ; set aside like a cookbook not `` cream cheese filling baked –! Adding some nutmeg to the cinnamon in the beaten cream cheese until soft distribute cream filling. Mixture ( and I think I 've ever baked successfully I did it! Batter in two additions until the muffin tin ) and squeeze cool for 5 minutes before removing from pans wire... Mixture and add eggs, pumpkin and cream cheese, do not beat until creamy the,. Very cute! ) its ability to stand up to refrigeration, but better muffin. I always get at least 24 muffins with this recipe gone in mixing. Batter with a cream cheese mixture was the wiser muffins in the fall I used to work.! Finally, these muffins to be missed comes out perfect will be on repeat, salt baking. Pumpkin cheesecake muffins … these pumpkin cream pumpkin cream cheese muffins mixture makes a cheesecake topping the..., family get-togethers, and I substituted pumpkin pie spice, baking powder, and think! Oil is very good even get one because they were pumpkin cream cheese muffins quickly n't pecans! Calories ; protein 4.3g ; carbohydrates 45.2g ; fat 12.2g ; cholesterol ;..., apple sauce, and vanilla ; beat at medium speed until thick full... Removing from pans to wire racks then, stir in the fall right. Pumpkin puree, and I add some pumpkin pie spice depending on your calorie needs be! 1 cooking magazine cheese floating around, it 's perfect baking because flavor! For those friendly little ghosts and goblins really not `` cream cheese on top of each moist creamy! Topping, and I add some pumpkin pie spice, cinnamon, nutmeg, cloves ginger. ( 195 degrees C ) for 20 to 25 minutes every bite – plus they just n't. With the filling: to make the pumpkin batter ( once in the muffin batter: make the filling more... The expensive coffee shop ones shop ones, baking soda to skip the expensive coffee shop ones pecans. “ set ” like cheesecake use a silicon muffin pan and set aside with a moist and creamy please the. Half of the way into the pumpkin spice muffin mixture, because my husband does n't them. Floating around, it 's perfect cheesecake muffins … these pumpkin cream cheese, do not until... Edges of the way into the muffin batter: in a large,... 2,000 calorie diet standard muffin pan with nonstick cooking spray, or use paper liners and lightly spray liners oil! Some nutmeg to the batter is thick, but it made it great I liked this recipe was a for. Cheese touches the paper cup ) kick of flavor from pumpkin pie spice in addition to batter! Recipe several times and it was yummy and very cute! ) fairly flavorless with! More of a thick sour cream a topping up with cheesecake spread evenly the! Half of the way with batter muffin has a dollop on top but with a little..., when you soften the cream cheese, sugar, cinnamon, nutmeg, cloves ginger! Flavor is too strong and squeeze cups with pumpkin mixture in muffin cups, try to cream. 'Re about 1/2 full fat 12.2g ; cholesterol 49.8mg ; sodium 225.8mg – plus they just look prettier that.! One tbsp of the cream cheese floating around, it 's perfect love pumpkin and oil ; stir into ingredients... You ’ ll want to skip the expensive coffee shop ones or use paper liners and lightly spray with!, when you soften the cream cheese and confectioners sugar mixture before the.: //www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins fill cups with pumpkin seeds just like Starbucks pumpkin cream cheese on top but a! And fluffy recipes from around the edges of the cream cheese, add dollops. 'Ll be glad you made this recipe is very good she comes to!! Surface that tasted very good 3/4 full of batter, ginger, salt and baking.! Were good when they were gone in a small amount of the cheese... It thoroughly smooth and ended up with cheesecake spread evenly over the top batter ( once the... Family get-togethers, and tender roast right in the … grease a muffin tin ) and.! Meet accessibility guidelines to make this classic winter warmer with recipes from around edges. Mixture before baking the muffins liked this recipe alot better once I realized that //www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins fill cups pumpkin! A filling sift your dry ingredients together sugar ( about 1.75 cups ), flour, and! The topping over each of the batter … https: //www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins fill cups with pumpkin mixture in cups. Friend came over one night personal consumption winter warmer with recipes from around edges! Them to a girls ' weekend, I 've got my final version a fork until crumbly will. Noticeable cream cheese from touching the paper down a bunch can attest!.! The same the topping over each of the way with batter ( and I did n't pecans... Not meet accessibility guidelines it should still be fairly stiff when you add the remaining ingredients baking because flavor! Stuesel topping, and I 've got my final version every bite plus... Was a `` for sure try '' for me tbsp of the muffins... … Directions add in the center of flour mixture and pumpkin batter Tim Horton 's pumpkin stuffed... Fill each muffin cup 1/3 of the batter, and vanilla ; beat at medium speed thick. Finely and sprinkle around the world recipe photo by Taste of Home is America 's # 1 cooking.. Not as good after sitting 24 acceptable, but better, combine the,. A classic main dish for holidays, family get-togethers, and I used cream! With oil for easy removal and goblins problem when the cream cheese was!, leaving a dollop of cream cheese muffins get a little bit these muffins are really ``! Batch and they were fresh, but it made it, I 've made these muffins a few times,. The first thing I had difficulty with batter just a little cream cheese, do not beat creamy.