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