Pumpkin Cream Cheese Muffins

"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.)"
 
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Ready In:
1hr 5mins
Ingredients:
19
Yields:
36 muffins
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ingredients

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directions

  • 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.
  • 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.
  • Topping: Combine sugar, cinnamon & butter with a fork until well blended. Refrigerate until ready for use.
  • 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.

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Reviews

  1. I get rave reviews every time I make these and people are always requesting the recipe! <br/>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!
     
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RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. <br> <br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. <br> <br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!
 
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