Cream Cheese Pumpkin Muffins Recipes

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 CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease and flour 18 muffin cups.
• FILLING: Beat cream cheese until soft.
• Add egg, vanilla and brown sugar.
• Beat until smooth.
• Set aside.
• STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
• Add butter and cut it in with a fork until crumbly.
• Set aside.
• 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 gradually incorporate eggs, pumpkin, olive oil and vanilla.
• Beat together until smooth.
• Fill cups with pumpkin mixture until they're about 1/2 full.
• Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
• If you're using paper cups, try to keep cream cheese from touching the paper.
• Sprinkle on the streusel topping.
• Bake at 375 degrees for 20 to 25 minutes.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

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.
• 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 above.)
• 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! Store in an airtight container in the fridge.

PUMPKIN CREAM CHEESE MUFFINS (LIKE STARBUCKS)

Steps:

• Preheat oven to 350.
• Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
• Put it in the freezer while you mix and fill the pans, up to an hour.
• Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
• Mix all ingredients together (except cream cheese and nuts).
• Fill muffin tins (greased or paper cups) half full.
• Put cream cheese disc in the middle, pressing down.
• Sprinkle with 1 tsp chopped nuts.
• Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
• Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

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 CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°. Line muffin tins with liners.
• Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don't use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
• Divide evenly among muffin pans, filling each liner 1/2 full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
• Stir together cream cheese, sugar, and vanilla.
• Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
• Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
• Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!

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.