Cinnamon Cream Cheese Filled Pumpkin Muffins Recipes

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PUMPKIN CREAM CHEESE MUFFINS



Pumpkin Cream Cheese Muffins image

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Provided by Barb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 18

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  • To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  • For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  • For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  • Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  • Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g

PUMPKIN CREAM CHEESE MUFFINS



Pumpkin Cream Cheese Muffins image

Copycat Pumpkin Cream Cheese Muffins are my favorite pumpkin muffin recipe with a cheesecake filling! These easy muffins are a Starbucks Copycat and are the perfect easy breakfast or brunch muffin recipe for fall!

Provided by Dorothy Kern

Categories     Breakfast

Time 50m

Number Of Ingredients 13

1 cup sugar
1/3 cup vegetable oil
1 cup pumpkin puree (not pumpkin pie mix)
2 eggs
1/4 cup milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
2 cups sifted all-purpose flour
8 ounces cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla
Pumpkin Seeds (optional)

Steps:

  • Preheat oven to 350°. Line muffin tins with liners.
  • Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don't use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
  • Divide evenly among muffin pans, filling each liner 1/2 full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
  • Stir together cream cheese, sugar, and vanilla.
  • Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
  • Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
  • Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!

Nutrition Facts : ServingSize 1 muffin, Calories 208 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 143 mg, Fiber 1 g, Sugar 18 g

CREAM CHEESE FILLED PUMPKIN MUFFINS



Cream Cheese Filled Pumpkin Muffins image

There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home.

Provided by witchywoman

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 17

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon pumpkin pie spice
¼ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon baking soda
1 cup packed dark brown sugar
2 eggs
½ cup vegetable oil
2 tablespoons vegetable oil
1 (15 ounce) can cooked pumpkin
4 ounces cream cheese
2 tablespoons sunflower seeds, as garnish

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
  • Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
  • Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

Nutrition Facts : Calories 294.9 calories, Carbohydrate 33.8 g, Cholesterol 41.4 mg, Fat 16.6 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 280.4 mg, Sugar 19.2 g

KETO CINNAMON CREAM CHEESE MUFFINS RECIPE



Keto Cinnamon Cream Cheese Muffins Recipe image

Low carb keto cinnamon cream cheese muffins are like an almond flour muffin crossed with streusel-topped coffee cake and filled with sweet cream cheese.

Provided by Maya Krampf

Categories     Breakfast

Time 42m

Number Of Ingredients 17

4 oz Cream cheese ((softened))
3 tbsp Besti Powdered Monk Fruit Allulose Blend
1/2 tsp Vanilla extract
5 tbsp Unsalted butter ((softened))
1/2 cup Besti Monk Fruit Allulose Blend
3 large Eggs ((at room temperature))
3 tbsp Heavy cream ((at room temperature))
1 tsp Vanilla extract
2 1/2 cups Wholesome Yum Blanched Almond Flour
2 tsp Baking powder
1/4 tsp Sea salt
1 cup Wholesome Yum Blanched Almond Flour
1/2 cup Besti Brown Monk Fruit Allulose Blend
1 tbsp Cinnamon
1/8 tsp Sea salt
2 1/2 tbsp Unsalted butter ((melted))
1/4 tsp Vanilla extract

Steps:

  • In a deep medium bowl, combine the cream cheese, Besti and vanilla. Use a hand mixer to beat until smooth.
  • Transfer the cream cheese mixture onto a sheet of plastic wrap, and wrap in a long, thin log shape, twisting the ends.
  • Freeze for at least 30 minutes.
  • Meanwhile, in a large bowl, beat together the softened butter and Besti, until fluffy.
  • Beat in the eggs, then the cream and vanilla.
  • Beat in the almond flour, baking powder, and sea salt, until uniform. The batter will be thick.
  • In a medium bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt, until uniform.
  • In another small bowl, stir together the melted butter and vanilla.
  • Add the melted butter mixture to the brown sugar mixture and stir until crumbly.
  • Preheat the oven to 325 degrees F (162 degrees C). Line a muffin tin with 12 parchment paper liners.
  • Sprinkle 1 cup of streusel (or about 2/3 to 3/4 of the total amount) over the muffin batter. Use a rubber spatula to gently fold in, but do NOT stir or mix until uniform (you want streaks of streusel).
  • Spoon the muffin batter into the muffin cups, filling a bit less than halfway full.
  • Remove the cream cheese from the freezer. Slice the log into 12 slices (about 2 teaspoons each). Place a slice in the center of each muffin cup.
  • Spoon the remaining batter over the muffin cups, filling them to the top.
  • Crumble the remaining streusel over the muffins, about 2 teaspoons per muffin.
  • Bake for about 22-28 minutes, until the streusel is darker golden and an inserted toothpick comes out clean. If the muffins start to brown too much, tent the top with foil and continue baking until done.

Nutrition Facts : Calories 318 kcal, Carbohydrate 8.7 g, Protein 9.3 g, Fat 29.3 g, SaturatedFat 5 g, Cholesterol 65.6 mg, Sodium 154.7 mg, Fiber 3.9 g, Sugar 1.8 g, ServingSize 1 serving

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