Pumpkin Oat And Cream Cheese Stuffed Muffins Food

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

CREAM CHEESE FILLED PUMPKIN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
• Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
• Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

PUMPKIN OAT AND CREAM CHEESE STUFFED MUFFINS

Steps:

• Preheat the oven to 350 and line a standard muffin pan with paper liners or lightly grease.
• In a large bowl whisk together the quick oats, flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt.
• Make a small well in the center of the dry mixture and add the sour cream, eggs, oil and pumpkin. Stir until just combined. The batter will be thick.
• Spoon the batter into the prepared muffin pan, dividing the batter evenly between the 12 cups. They will be pretty full.
• Bake for 18-20 minutes. A pick inserted into the center will come out clean.
• While the muffins bake make the cream cheese filling. Beat the softened cream cheese with the powdered sugar until smooth. Drizzle in the milk a little at a time and beat to reach your desired consistency (I like thick filling).
• Let the muffins cool and use a paring knife to cut a little cone out of the center of each muffin. I used a spoon to fill each muffin though you could definitely get fancy and use a pastry bag with a tip.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

OATMEAL CREAM CHEESE MUFFINS

Steps:

• In medium bowl, mix oatmeal and milk and let stand for 30 minutes.
• Stir brown sugar, oil and egg into soaked oats.
• Combine flour, baking powder and salt.
• Stir into oat mixture just until blended.
• Spoon half of the batter into 12 paper lined muffins cups.
• Place about 1 teaspoon cream cheese into the center of the batter in each cup.
• Top with remaining batter, making sure the cream cheese is covered with batter.
• Combine oats and brown sugar for topping- Sprinkle over muffins.
• Bake at 350 degrees for 20 minutes or until centers are set.

CREAM CHEESE PUMPKIN MUFFINS

Steps:

• For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PUMPKIN PECAN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients in large bowl (you can mix the pecans in here if you wish, or fold them in at the end).
• Mix wet ingredients (except for cream cheese) in a smaller bowl.
• Add wet ingredients to dry and stir gently until just mixed.
• Coat your muffin pan with non-stick cooking spray.
• Using half the batter, divide it among the 12 cups (they will be fairly full).
• Cut your cube of cream cheese into 24 pieces and press one piece into each muffin cup. (If you want, you can roll it in your hands to make it a cylinder or ball rather than a square.).
• Top each with a pecan half (or if you have pecan pieces, you can arrange them on top in a cute pattern).
• Bake for 15-20 minutes.
• Remove to wire rack and bake the next batch.
• Try not to eat them all yourself! :).