Pumpkin Cream Cheese Muffins

by angelika on November 6, 2012

One upon a time, I ate these delicious muffins with my morning coffee. Muffins that only graced the pastry case in the fall. Then this horrible thing happened. Calorie counts were listed next to the foods in the pastry case, and my beloved muffins came it at just under 500 calories- so I never at them again. I missed the muffins terribly, but 1000 calories at breakfast (the latte!) was too much for me to justify. Then came along this amazing recipe for pumpkin cream cheese muffins, and I was hooked. They taste even better than the original- and while I didn’t bother to add up the calorie count, I made them into minis. All that yummy goodness and less of a splurge.

Whip the cream cheese and powdered sugar until fluffy. Then pour the cream cheese onto plastic wrap, and work into a log. Put the log in the fridge for at least 3 hours. (I actually froze mine)

Preheat the oven to 350. In a medium bowl combine the flour, spices, baking soda, and salt. Set aside. In the bowl of the mixer, beat together the pumpkin (I roasted my own and then pureed it. Peeled and cubes, 400 oven, for about 30 minutes) with the sugar and oil. Add the eggs and mix to combine. With the mixer on low, mix in the dry ingredients until just incorporated.

Butter a muffin pan, then place a small amount of batter to just cover the bottom of the pan. Add in a slice of the cream cheese. This cream cheese likes to travel up- so make sure it is towards the bottom. Then cover with more batter to the top of the tin. Bake for 10-12 minutes, or until they rise up and a tester comes out clean

This recipe make 48 mini muffins- which went to school as snack for the kid’s classes. I had enough batter to also make 6 regular size for the family. These had an extra big helping of cream cheese- which was awesome. You can really copy the “pastry case” version by adding some pumpkin seeds to the top. Frankly, I though my version tasted much better.

5.0 from 1 reviews
Pumpkin Cream Cheese Muffins
 
Prep time
Cook time
Total time
 
recipe adapted from http://www.the-girl-who-ate-everything.com/2011/10/pumpkin-cream-cheese-muffins.html
Author:
Recipe type: muffin, breads, breakfast
Serves: 48
Ingredients
  • FILLING
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • MUFFINS
  • 3 cups all-purpose flour
  • 2½ teaspoon ground cinnamon
  • 1½ teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • ½ teaspoon allspice
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1¼ cups sunflower oil
Instructions
  1. Whip the cream cheese and powdered sugar until fluffy. Then pour the cream cheese onto plastic wrap, and work into a log. Put the log in the fridge for at least 3 hours. (I actually froze mine)
  2. Preheat the oven to 350º.
  3. In a medium bowl combine the flour, spices, baking soda, and salt. Set aside.
  4. In the bowl of the mixer, beat together the pumpkin (I roasted my own and then pureed it. Peeled and cubed, 400º oven, for about 30 minutes) with the sugar and oil.
  5. Add the eggs and mix to combine.
  6. With the mixer on low, mix in the dry ingredients until just incorporated.
  7. Butter a muffin pan, then place a small amount of batter to just cover the bottom of the pan.
  8. Add in a slice of the cream cheese. This cream cheese likes to travel up- so make sure it is towards the bottom.
  9. Then cover with more batter to the top of the tin.
  10. Bake for 10-12 minutes, or until they rise up and a tester comes out clean. (20-25 minutes for full size muffins)

{ 2 comments… read them below or add one }

Caity @ Moi Contre La Vie November 14, 2012 at 12:40 am

I’m always looking for tasty new pumpkin recipes and I can’t wait to give these a try – They look amazing!

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Shelby November 22, 2012 at 2:00 am

Oh how I wish I had a mini muffin pan. But I don’t. So I made full size muffins and ate two of them (and I am trying to hold off on eating a third)!!! They were amazing!!! I then topped these muffins off with your butternut squash soup and a salad for dinner. Perfection!!

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