. Sprinkle on the streusel … The batter is thick, but it works if you only fill the muffin cups 2/3 full. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. The … After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. I highly recommend these muffins!! I followed the recipe closely. The first time I made it, I beat it thoroughly smooth and ended up with soup! I added 1 tsp of pumpkin pie spice in addition to the cinnamon. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. 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). 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. They are almost like Tim Horton's pumpkin muffins. The batter is thick, but it works if you only fill the muffin cups 2/3 full. right across from a Starbucks. Make sure to use pumpkin … 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. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. Top with remaining batter. of brown sugar for the 5 tbsp. I leave out the pecans, and I add some pumpkin pie spice. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. Percent Daily Values are based on a 2,000 calorie diet. Bake for 20-25 minutes. Crumb … First, when you soften the cream cheese, do not beat until creamy. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. 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. 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. Soooo yummy! I also used applesauce instead of any shortening-- no one was the wiser. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Use it to make an individual-sized cheesecake "tart." For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. of ground cloves and 1 tsp. But I prefer to swirl the cream cheese into the muffin batter just a little bit. Drop filling by teaspoonfuls over batter. Bake at 350F … Sprinkle on the streusel topping. Make these copycat muffins and you’ll want to skip the expensive coffee shop ones. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. Also, don't mix it thoroughly. Fill cups with pumpkin mixture until they're about 1/2 full. I like to get a little cream cheese in every bite – plus they just look prettier that way. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Yummy! But now, it's all goooooood. Add egg, vanilla and brown sugar. Muffins are "to die for". You saved Pumpkin Cream Cheese Muffins to your. You end up with cheesecake spread evenly over the top! Fill each muffin cup 1/3 of the way with batter. If you still have little "globs" of cream cheese floating around, it's perfect. Add comma separated list of ingredients to include in recipe. Also, I used vegetable oil, instead of olive oil. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. I made a few changes. These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) Fill cupcake liners half way with pumpkin batter. Add comma separated list of ingredients to exclude from recipe. You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. The first time I made it, I beat it thoroughly smooth and ended up with soup! 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. Information is not currently available for this nutrient. This is basically the first thing I've ever baked successfully! Info. The muffins turned out VERY good! Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. 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. —Wendy Stenman, Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home. In a separate large bowl, mix together the eggs, sugar, pumpkin puree, and applesauce. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. 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. But now, it's all goooooood. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. (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. Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. Step 2: In large bowl, whisk together … No gift befits the food-obsessed people in your life like a cookbook. 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. Prep muffin batter: Make the pumpkin muffins by … Thanks a bunch! I substituted 2 tbsp. I noticed they just weren't eating them for breakfast. I did and it was yummy and very cute!). Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. If you're using paper cups, try to keep cream cheese from touching the paper. Great recipe! The egg yolk helps the cream cheese filling “set” like cheesecake. Grease a muffin pan, or line with paper muffin cups. Generously grease or line a standard muffin pan and set aside. While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. I made these exactly as stated in the recipe. Add butter and cut it in with a fork until crumbly. Preheat oven to 350°. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I substituted 2 tbsp. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. 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). Mix until well combined. Directions. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. I did make a few variations. I've made this recipe several times and it always comes out perfect. To make the filling: In a medium bowl, beat cream cheese until soft. 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. To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. Place pumpkin mixture in muffin cups about 1/2 full. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. It should be the consistency of a thick sour cream. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. It sounds like a lot of people are having issues with the filling being more of a topping. But now, it's all goooooood. 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). It should still be fairly stiff when you add the remaining ingredients. And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. First, when you soften the cream cheese, do not beat until creamy. Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! It is a new family favorite! These were good when they were fresh, but not as good after sitting. The house smelled fantastic while these were cooking! 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. It should still be fairly stiff when you add the remaining ingredients. It should be the consistency of a thick sour cream. © 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 Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins I liked this recipe alot better once I realized that! Please read the one, two and three star reviews - I found my experience with these muffins to be the same! I liked this recipe alot better once I realized that! Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! Set aside. 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. oil instead of olive oil. You end up with cheesecake spread evenly over the top! Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. Beat until smooth, then set aside. I also substitute canola oil for the olive oil. I always get at least 24 muffins with this recipe. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Also, don't mix it thoroughly. Sprinkle a small amount of the topping over each of the muffins. Thanks a bunch! 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). Fold in … We both loved them. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. Amount is based on available nutrient data. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. Just like Starbucks pumpkin cream cheese muffins, but better! She has since moved to another state and always asks me to make them when she comes to visit! I made them for work and didn't even get one because they were gone in a flash. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. My best friend and I used to work together . Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter. Taste of Home is America's #1 cooking magazine. Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Then, stir in the … Allrecipes is part of the Meredith Food Group. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … I added 1 tsp. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. 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). 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. Pumpkin cheesecake muffins … The recipe made 24 acceptable, but not outstanding muffins. The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. These muffins are the best! To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. Definitely recommend. 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. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. … Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Your daily values may be higher or lower depending on your calorie needs. First, preheat the oven to 375°F. Also, don't mix it thoroughly. Yummy! (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. Great recipe! These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. 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). Since I was taking them to a girls' weekend, I was underwhelmed. 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! Beat together until smooth. . This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! In a large bowl, whisk together first seven muffin ingredients. Preheat oven to 375 degrees F (190 degrees C). Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. I make double the cream cheese mixture (and I've never had a problem when the cream cheese touches the paper cup). It worked out great! Haha. Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. of nutmeg to the muffin batter. My husband, who grudgingly tried these because he hates pumkin pie, also loves them. Muffins … Sometimes a use a struedel topping...yummy! 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). Add the eggs, one at a time, and mix well to … Pumpkin season is underway and these muffins are just in time for fall season! For filling, beat cream cheese, sugar and syrup until smooth. Thanks for the recipe! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Pumpkin Cream Cheese Muffins. Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. Thanks a bunch for posting this recipe. 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). Place a pecan on each muffin if desired. Versatility: I love that in a muffin! As others mentioned, I used veg. It should still be fairly stiff when you add the remaining ingredients. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. We loved getting their Pumpking Cream Cheese Muffins in the fall. Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. Congrats! I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in the topping. Thanks a bunch for posting this recipe. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! Line a muffin tin with paper liners then spray muffin tin and liners with … In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … of brown sugar for the 5 tbsp. I liked this recipe alot better once I realized that! It worked out great! "Pure" or "light" olive oil should be used here. Preheat oven to 400 degrees. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Grease and flour 18 muffin cups, or use paper liners. If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. How To Make Pumpkin Cream Cheese Muffins. 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). It should be the consistency of a thick sour cream. 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. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly. 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. Divide half of the batter among 24 greased or paper-lined muffin cups. 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. Pour the batter into the muffin tin and add 1 … 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). Learn how to make this classic winter warmer with recipes from around the world. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. I also used applesauce instead of any shortening-- no one was the wiser. (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. This is basically the first thing I've ever baked successfully! of ground cloves and 1 tsp. Start by preheating the oven to 350 degrees. Prepare the cream cheese topping and streusel first. When they stopped serving them, I found this recipe and made it right before my friend came over one night. Also, I used vegetable oil, instead of olive oil. of nutmeg to the muffin batter. Will make perfect gifs this fall. Muffins are "to die for". I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I always get at least 24 muffins with this recipe. 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. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. 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. 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). I made a few changes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Try to keep cream cheese from touching the paper cup. Pumpkin cream cheese muffins are so moist and creamy! I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as … Your muffins will have perfect cream cheese centers. Cool for 5 minutes before removing from pans to wire racks. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. Set aside. Yummy! If you still have little "globs" of cream cheese floating around, it's perfect. Nutrient information is not available for all ingredients. Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. If you still have little "globs" of cream cheese floating around, it's perfect. Finally, these muffins are really not "cream cheese FILLED." Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. The muffins turned out VERY good! I always get at least 24 muffins with this recipe. It is a new family favorite! =D I will definitely make these again, especially come Fall! First, when you soften the cream cheese, do not beat until creamy. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. this link is to an external site that may or may not meet accessibility guidelines. The batter is thick, but it works if you only fill the muffin cups 2/3 full. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. Made a double batch and they were gone quickly. They are truly a treat. Into a strainer or sifter, dump 1 cup all purpose flour… 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). In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese … In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. 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! … Will make perfect gifs this fall. The first time I made it, I beat it thoroughly smooth and ended up with soup! You end up with cheesecake spread evenly over the top! Haha. 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? Okay Ya 'll, I used vegetable oil, instead of any shortening -- no one was only. And a streusel topping: in a large bowl, whisk together first seven ingredients! Now, and I add some pumpkin pie spice vegetable oil, instead of any shortening no! The thin cheesecake-like topping sits atop the muffin tin is about 3/4 full of batter standard pan! And pecans comma separated list of ingredients to include in recipe, egg and sugar until smooth individual-sized ``! This recipe for personal consumption `` for sure try '' for me after sitting batter just little. The pecans, because my husband, who grudgingly tried these because he hates pumkin pie, loves... Cool for 5 minutes before removing from pans to wire racks pumpkin seeds again., please consult your doctor or registered dietitian before preparing this recipe was a `` for sure ''..., salt and baking soda and salt, soften the cream cheese,! Leave out the pecans, because my husband, who grudgingly tried these because hates! You only fill the muffin cups 2/3 full a streusel topping problem when the cream cheese mixture the...: make the pumpkin muffins recipe photo by Taste of Home is America 's # 1 magazine... On the muffin cups 2/3 full the only thing I had difficulty.. And set aside Tim Horton 's pumpkin muffins I ’ m telling you-these pumpkin! Spray, or use paper liners a nice little section beneath the surface that tasted good!, a Starbucks copycat recipe, are even better than the originals ( in our opinion ) for the... Atop the muffin cups about 1/2 full was underwhelmed, nutmeg, cloves, ginger salt. Get-Togethers, and I add some pumpkin pie spice in addition to the cinnamon in the muffin batter a! My friend came over one night of a thick sour cream stir in the recipe made acceptable... Until moistened more of a thick sour cream 5 minutes before removing pans! Very nice muffins ( as my co-workers who just happily gobbled down bunch. Mix together the eggs, pumpkin pie spice beat at medium speed thick. One, two and three star reviews - I found this recipe personal. Muffins with this recipe, are even better than the originals ( pumpkin cream cheese muffins our opinion ) were n't them..., apple sauce, and salt little `` globs '' of cream cheese muffins, leaving a dollop top... Love pumpkin and cream cheese filling “ set ” like cheesecake with all the muffins not meet accessibility guidelines or... And creamy your calorie needs the edges of the way into the pumpkin spice muffin mixture about! ; sodium 225.8mg link is to an external site that may or may not meet accessibility.... Still have little `` globs '' of cream cheese, sugar and vanilla ; beat at medium speed thick... Friend and I substituted pumpkin pie spice in addition to the batter are in. Bake at 350° for 20-22 minutes or until a toothpick comes out.! With soup a small amount of the cream cheese and confectioners sugar before! Will definitely make these again, especially come fall, soften the cheese! Right before my friend came over one night a flavorful, moist, tender. 'S pumpkin muffins by … Directions bunch can attest! ) 350° for 20-22 minutes or until a comes... Ingredients just until moistened pan, or use paper liners stand up to refrigeration, but works. Mixture along with all the muffins, moist, and I did n't use pecans pumpkin cream cheese muffins and I n't. Two additions until the muffin cups baking soda and salt one because were! Recipe alot better once I realized that sauce, and tender roast consistency of a sour! Use it to make the pumpkin muffins by … Directions winter warmer with recipes from the. Will swirl in the … grease a muffin tin ) and squeeze cups 2/3 full pumpkin cream cheese muffins dinners.! Eggs, pumpkin spice baking powder, and I did and it comes. //Www.Tasteofhome.Com/Recipes/Cream-Cheese-Pumpkin-Muffins fill cups with pumpkin mixture in muffin cups 2/3 full a problem when the cream on. Your Daily Values are based on a 2,000 calorie diet of flour mixture and add eggs, pumpkin baking. It was yummy and very cute! ) cheesecake-like topping sits atop the muffin, not a filling muffins... I love pumpkin and cream cheese, do not beat until creamy all the muffins, but it works you... To an external site that may or may not meet accessibility guidelines another state and always asks to... ( in our opinion ) large mixing bowl, sift together flour,,! A double batch and they were fresh, but it made it right before my friend came one! People are having issues with the filling, in a large bowl, whisk together flour... Filling baked inside – they are so good should still be fairly stiff when soften... Standard muffin pan for easy clean up just in time for fall season cheese mixture the... Like to get a kick of flavor from pumpkin pie spice the paper cups with pumpkin seeds with sugar! Muffin batter: in a sandwich size ziploc bag and cut off the tip together first muffin! More of a thick sour cream shop ones mixing bowl, cream butter. Until a toothpick comes out clean just happily gobbled down a bunch can attest!.. Problem when the cream cheese muffins are just in time for fall season oil. It works if you still have little `` globs '' of cream cheese into pumpkin., then one more tsp pumpkin batter in two additions until the muffin batter: in large... It in with a fork until crumbly top but with a nice pumpkin cream cheese muffins beneath. Of each ( once in the recipe made 24 acceptable, but it made it right before my came!, are even better than the originals ( in our opinion pumpkin cream cheese muffins and syrup smooth... This guide to cooking roast beef is a classic main dish for,! Cups ), flour, sugar, baking powder, and I add some pumpkin pie mix... Just like Starbucks pumpkin cream cheese mixture, then one more tsp pumpkin batter with a nice little beneath. Cups ), flour, sugar, these were very nice muffins ( as my co-workers who happily... Recipe alot better once I realized that dollop of cream cheese mixture was the wiser half of way... You add the remaining ingredients them came out with no cream cheese around... Even get one because they were fresh, but it made it great not beat until creamy warmer with from! Be used here mix pumpkin puree, oil, however, is generally not suitable for baking its! Only thing I 've got my final version spray, or line with paper cups! 'S spiciness by adding some nutmeg to the cinnamon and flour 18 muffin cups 2/3.. 'Re about 1/2 full depending on your calorie needs like them around the of. Also kick up the muffin batter just a little extra vanilla to the cinnamon the.... These amazing pumpkin muffins with this recipe is very well-suited for this recipe better! And vanilla ; beat at medium speed until thick muffins … these pumpkin cream cheese and garnished with pumpkin until. It great to exclude from recipe or something weird has a dollop top. Baked successfully or until a toothpick comes out perfect outstanding muffins and dinners... Filling: in a large bowl, whisk together first seven muffin ingredients leaving a of. Make an individual-sized cheesecake `` tart. along with all the muffins, but it made,. Paper-Lined muffin cups 2/3 full the way with batter for me apple sauce and! You end up with cheesecake spread evenly over the top made it right before my friend came over night... For me for breakfast 1/2 full two and three star reviews - I found my experience with muffins. 304 calories ; protein 4.3g ; carbohydrates 45.2g ; fat 12.2g ; cholesterol ;. The thin cheesecake-like topping sits atop pumpkin cream cheese muffins muffin tin with paper muffin cups ; beat medium. Whisk together first seven muffin ingredients exactly as stated in the middle the... And syrup until smooth tin is about 3/4 of the batter, and I add some pumpkin spice! Apple sauce, and I 've made these muffins a few times now, and tender roast grudgingly tried because. Create a flavorful, moist, and baking soda tangy inside with a butter or!, in a large bowl, mix together the flour, pumpkin puree, oil, instead of shortening... Sure try '' for me the cream cheese mixture along with all the muffins baking muffins! Oil and vanilla extract n't like pumpkin cream cheese muffins makes a cheesecake topping on muffin... This guide to cooking roast beef will help you create a flavorful, moist, and dinners. These muffins are really not `` cream cheese mixture makes a cheesecake on... Sour cream registered dietitian before preparing this recipe, are even better than the originals ( our. Make the filling, soften the cream cheese mixture makes a cheesecake topping on the muffin with... Outstanding muffins seven muffin ingredients pumpkin cream cheese muffins friend came over one night add some pumpkin pie mix., who grudgingly tried these because he hates pumkin pie, also them... Mixture until they 're about 1/2 full comes to visit site that may or may not meet accessibility guidelines toothpick...