Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Cream Cheese Muffins Recipe
    Lost? Site Map

    Pumpkin Cream Cheese Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    Battle in Seattle's Note:

    Everyone around here raves at the muffins you can get at Starbucks, but if they knew how good they could really be--they'd never buy another one again, guaranteed! The size can be pretty versatile--you can make them from mini-size to jumbo; this recipe makes 36 regular sized muffins. (They freeze well, too.)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Muffin

    Filling

    Topping

    Directions:

    1. 1
      Muffin: Whisk dry ingredients together in large bowl, then add pumpkin and mix until well blended. Slowly add eggs, mixing until well incorporated. Then, add water and oil and mix again until well incorporated. Batter can be refrigerated for 2-3 days if needed.
    2. 2
      Filling: Whip cream cheese in electric mixer on med. to med. high speed until very smooth and no lumps remain. Add sugar and salt and whip for one minute or until smooth again.Add eggs and vanilla, whip for two minutes. Scrape the bowl thoroughly, then whip again for two more minutes or until completely smooth. Refrigerate.
    3. 3
      Topping: Combine sugar, cinnamon & butter with a fork until well blended. Refrigerate until ready for use.
    4. 4
      Assembly: Fill 1/3 of muffin tin with pumpkin batter. Add scoop of cream cheese filling, then fill rest of tin with muffin batter, until tin is just under 3/4 full. Use finger to seal top layer of batter around cream cheese, if need be. Sprinkle lightly with topping and a few seeds (if desired), and bake at 350 degrees for 15-25 minutes or until set and cake springs back when touched. Let cool completely before serving--best slightly chilled.

    Ratings & Reviews:

    • on March 20, 2011

      55

      I get rave reviews every time I make these and people are always requesting the recipe!
      I'm not typically a fan of pumpkin, but I initially made these for my husband, who loves pumpkin. He thought they were fantastic and thought I might like them too, as the pumpkin taste isn't too overwhelming. He was right - even I thought they were pretty good! They are very moist, and the cream cheese surprise in the middle is awesome. Thanks for posting this!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Cream Cheese Muffins

    Serving Size: 1 (3185 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 280.8
     
    Calories from Fat 103
    36%
    Total Fat 11.4 g
    17%
    Saturated Fat 3.7 g
    18%
    Cholesterol 39.6 mg
    13%
    Sodium 228.2 mg
    9%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 26.2 g
    105%
    Protein 3.5 g
    7%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites