These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. Beat together until smooth. Prepare the cream cheese topping and streusel first. This is basically the first thing I've ever baked successfully! of brown sugar for the 5 tbsp. Then add in the almond flour, pumpkin spice baking powder, and salt. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. How To Make Pumpkin Cream Cheese Muffins. . Also, I used vegetable oil, instead of olive oil. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Haha. I substituted 2 tbsp. The house smelled fantastic while these were cooking! Will make perfect gifs this fall. Try to keep cream cheese from touching the paper cup. Generously grease or line a standard muffin pan and set aside. Thanks a bunch for posting this recipe. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. Fold in … In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. Line a muffin tin with paper liners then spray muffin tin and liners with … Thanks for the recipe! 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. If you still have little "globs" of cream cheese floating around, it's perfect. Nutrient information is not available for all ingredients. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. The egg yolk helps the cream cheese filling “set” like cheesecake. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. 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. "Pure" or "light" olive oil should be used here. 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. For filling, beat cream cheese, sugar and syrup until smooth. But now, it's all goooooood. I made a few changes. The muffins turned out VERY good! For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. 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. 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. of brown sugar for the 5 tbsp. Great recipe! This is basically the first thing I've ever baked successfully! In a large bowl, whisk together first seven muffin ingredients. I added 1 tsp. First, when you soften the cream cheese, do not beat until creamy. 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). If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. You end up with cheesecake spread evenly over the top! Start by preheating the oven to 350 degrees. 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. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. You end up with cheesecake spread evenly over the top! I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I made them for work and didn't even get one because they were gone in a flash. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. I made these exactly as stated in the recipe. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. =D I will definitely make these again, especially come Fall! 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! Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … The batter is thick, but it works if you only fill the muffin cups 2/3 full. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. Pour the batter into the muffin tin and add 1 … Fill each muffin cup 1/3 of the way with batter. Also, don't mix it thoroughly. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, preheat the oven to 375°F. Muffins are "to die for". 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. Also, I used vegetable oil, instead of olive oil. The first time I made it, I beat it thoroughly smooth and ended up with soup! Just like Starbucks pumpkin cream cheese muffins, but better! It should still be fairly stiff when you add the remaining ingredients. I did make a few variations. These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) My husband, who grudgingly tried these because he hates pumkin pie, also loves them. To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. It should be the consistency of a thick sour cream. Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. If you're using paper cups, try to keep cream cheese from touching the paper. 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? It should be the consistency of a thick sour cream. I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Mix until well combined. Place a pecan on each muffin if desired. 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. Since I was taking them to a girls' weekend, I was underwhelmed. Information is not currently available for this nutrient. Place pumpkin mixture in muffin cups about 1/2 full. Add the eggs, one at a time, and mix well to … In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. 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). Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. I also used applesauce instead of any shortening-- no one was the wiser. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Versatility: I love that in a muffin! Top with remaining batter. I added 1 tsp. Your daily values may be higher or lower depending on your calorie needs. Step 2: In large bowl, whisk together … 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. It worked out great! I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. of ground cloves and 1 tsp. Preheat oven to 400 degrees. Sprinkle a small amount of the topping over each of the muffins. They are truly a treat. Add comma separated list of ingredients to include in recipe. 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). These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The recipe made 24 acceptable, but not outstanding muffins. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Grease and flour 18 muffin cups, or use paper liners. Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. 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). Also, don't mix it thoroughly. … To make the filling: In a medium bowl, beat cream cheese until soft. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. 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. I highly recommend these muffins!! In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Set aside. (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. 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