PUMPKIN CREAM CHEESE MUFFINS
You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.
Provided by Barb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 18
Number Of Ingredients 18
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.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g
PUMPKIN CREAM CHEESE SWIRL MUFFINS
These Pumpkin Cream Cheese Swirl Muffins are super moist spiced pumpkin muffin and top it with swirls of sweet cream cheese that melt into the top as it bakes. you can also swap the pumpkin puree for mashed sweet potatoes for a different spin.
Provided by Bonnie G 2
Categories Dessert
Time 33m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
- Fill prepared muffin cups.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.).
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- I liked these best at room temperature or even slightly chilled.
CREAM CHEESE FILLED PUMPKIN MUFFINS
There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home.
Provided by witchywoman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 17
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!
Nutrition Facts : Calories 294.9 calories, Carbohydrate 33.8 g, Cholesterol 41.4 mg, Fat 16.6 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 280.4 mg, Sugar 19.2 g
PUMPKIN STREUSEL MUFFINS
Tucked into the middle of each muffin is a tasty surprise in the shape of a cube of cream cheese. The simple filling adds creamy flavor, and the streusel topping is nicely crunchy. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. , For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 235 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CREAM CHEESE MUFFINS WITH STREUSEL TOPPING
An Autumn delight for those who love new and interesting ways to enjoy our fall friend, the pumpkin!
Provided by sandithepirate
Categories Breakfast
Time 2h25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy).
- To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
- To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
- Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.
Nutrition Facts : Calories 329.5, Fat 17.7, SaturatedFat 5.1, Cholesterol 50.7, Sodium 203.4, Carbohydrate 40.2, Fiber 0.7, Sugar 26, Protein 3.7
PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE FILLING
Their cream cheese filling and sweet crunchy topping make these moist muffins one of my most requested recipes. They smell so good while baking on a cold, snowy day.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. , In a small bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
PUMPKIN CREAM-CHEESE MUFFINS
The little bits of cream cheese in these warmly spiced pumpkin muffins make for a rich and creamy treat that's sweet and a little savory. The streusel on top is optional, but worth giving a try: It takes only a few minutes to put together, and adds an extra boost of cinnamon and a crisp texture to the top. Enjoy these muffins warm with a cup of tea for the perfect fall snack.
Provided by Yossy Arefi
Categories pastries, quick breads, dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.
- Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.
- Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined - a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.
- Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.
- Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.
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5/5 (13)Total Time 50 minsServings 24
- Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
- Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
PUMPKIN CREAM CHEESE MUFFINS - HOUSE OF NASH EATS
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5/5 (10)Total Time 35 minsCategory BreakfastCalories 302 per serving
- In a medium bowl, combine the cream cheese and powdered sugar and mix until smooth using an electric mixer. Using a small spoon, drop 12 mounds of the cream cheese mixture onto a cookie sheet lined with plastic wrap sprayed with cooking spray. Set in the freezer for 30-60 minutes until slightly firm. When firm, cut each mound in half.
- In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda, and salt, then whisk together. In a separate bowl, combine the eggs, sugar, pumpkin puree and oil and whisk together. Stir the dry ingredients into the wet ingredients, mixing just until combined.
- For the streusel topping, combine the sugars, flour and cinnamon in a small bowl. Use a pastry cutter to cut the cold butter into the sugar & flour until the mixture is coarse and crumbly. Set aside.
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- Make the cream cheese filling. Beat together the cream cheese and powdered sugar until well blended in a small bowl. Put it in the freezer to chill while you prepare the muffins.
- Make the pumpkin muffins. In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Set aside.
- In a large bowl with handheld beater, or the bowl of a stand mixer, beat together the eggs, sugar, pumpkin, and oil until combined. Add the dry ingredients and mix until just combined.
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