CREAM CHEESE PUMPKIN MUFFINS
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. -Wendy Stenman
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 207 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE FILLED PUMPKIN MUFFINS
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
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
PUMPKIN MUFFINS WITH CREAM CHEESE CENTER
I wanted a muffin that included cream cheese, all in one muffin, that I could make and then freeze so I came up with this recipe. Easy to make and freeze, then take out in the morning before getting ready to allow to defrost. You could also wrap in foil and pop it/them in the oven to warm up or in the microwave (wrapped in papertowel) on defrost level. Note: If you want the cream cheese to have a sweeter flavor, add 1/4 cup sugar to softened cream cheese.
Provided by diner524
Categories Quick Breads
Time 26m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Take the cream cheese and roll into a log. Then wrap in the foil it came in and freeze while you assemble the rest of the ingredients for the muffins.
- Combine eggs, oil, sugar and pumpkin and beat well.
- Add dry ingredients(except cream cheese and pecans) to the above mixture and mix well. Pour into greased or paper lined cupcake pan to fill about 1/2 way full.
- Take the cream cheese out of the freezer and slice into 12 equal portions. Place a slice into each cupcake and press down under the batter. Sprinkle each cupcake with chopped pecans (if using).
- Bake at 350 degrees for about 20-25 minutes. Allow to completely cool before freezing.
Nutrition Facts : Calories 312.4, Fat 16.6, SaturatedFat 3.8, Cholesterol 51.8, Sodium 286.6, Carbohydrate 37.9, Fiber 0.8, Sugar 22.9, Protein 4
PUMPKIN CREAM CHEESE SWIRL MUFFINS
Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!
Provided by Jessica
Categories Pumpkin
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.
Nutrition Facts : Calories 200 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, ServingSize 1 muffin, Sugar 18 grams sugar, TransFat 0 grams trans fat
CREAM CHEESE FILLED PUMPKIN MUFFINS
You'll love these moist muffins. They're studded with cranberries, and the cream cheese filling is a nice surprise. -Jessie Apfel, Berkeley, California
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. For filling, beat cream cheese, sugar and syrup until smooth., In a large bowl, whisk together first seven muffin ingredients. In another bowl, whisk together eggs, pumpkin and oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries., Fill 12 paper-lined or greased muffin cups one-third full. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in muffin portion comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 268 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 163mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN CREAM CHEESE MUFFINS
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
Provided by spatchcock
Categories Quick Breads
Time 45m
Yield 18 muffins (depending on size of tin)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Grease and flour 18 muffin cups.
- FILLING: Beat cream cheese until soft.
- Add egg, vanilla and brown sugar.
- Beat until smooth.
- Set aside.
- STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
- Add butter and cut it in with a fork until crumbly.
- Set aside.
- 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 gradually incorporate eggs, pumpkin, olive oil and vanilla.
- Beat together until smooth.
- Fill cups with pumpkin mixture until they're about 1/2 full.
- 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.
- Sprinkle on the streusel topping.
- Bake at 375 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 311.8, Fat 13, SaturatedFat 4.7, Cholesterol 50, Sodium 219.4, Carbohydrate 45.6, Fiber 1.5, Sugar 29.2, Protein 4.2
PUMPKIN CREAM CHEESE MUFFINS
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
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
The little bits of cream cheese in these warmly spiced pumpkin muffins make for a rich and creamy treat that's sweet and a little savory. The streusel on top is optional, but worth giving a try: It takes only a few minutes to put together, and adds an extra boost of cinnamon and a crisp texture to the top. Enjoy these muffins warm with a cup of tea for the perfect fall snack.
Provided by Yossy Arefi
Categories pastries, quick breads, dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.
- Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.
- Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined - a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.
- Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.
- Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.
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