Pumpkin Cream Cheese Muffins

READY IN: 45mins
Recipe by spatchcock

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).

Top Review by Canadian_in_the_Bay

This was the second pumpkin cream cheese muffin I have tried off this site and this recipe is definitely the superior one of the two. I scaled the batter down for 12 muffins and made filling for 9 (there was still plenty of cream cheese in each muffin). I also did away with the topping since I see muffin toppings as a useless source of calories. I used 1 cup all-purpose flour and 2/3 cup of whole wheat. I also increased the amount of pumpkin by three tbsps and reduced the amount of olive oil used by that same amount. Also, I used reduced fat cream cheese. Next time I may try cutting down on the sugar as these muffins are very sweet. Even with all these changes, this recipe made the best pumpkin muffins I have ever had. Thanks for the great recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Grease and flour 18 muffin cups.
  3. FILLING: Beat cream cheese until soft.
  4. Add egg, vanilla and brown sugar.
  5. Beat until smooth.
  6. Set aside.
  7. STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
  8. Add butter and cut it in with a fork until crumbly.
  9. Set aside.
  10. MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
  11. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
  12. Beat together until smooth.
  13. Fill cups with pumpkin mixture until they're about 1/2 full.
  14. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
  15. If you're using paper cups, try to keep cream cheese from touching the paper.
  16. Sprinkle on the streusel topping.
  17. Bake at 375 degrees for 20 to 25 minutes.

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