I added 1 tsp. I liked this recipe alot better once I realized that! It worked out great! Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. I followed the recipe closely. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. We both loved them. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. Pumpkin Cream Cheese Muffins. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. —Wendy Stenman, Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. Taste of Home is America's #1 cooking magazine. Prep muffin batter: Make the pumpkin muffins by … In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. It should still be fairly stiff when you add the remaining ingredients. Beat until smooth, then set aside. Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. I always get at least 24 muffins with this recipe. . Set aside. Thanks a bunch! Crumb … You end up with cheesecake spread evenly over the top! Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. But I prefer to swirl the cream cheese into the muffin batter just a little bit. Sprinkle on the streusel topping. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. =D I will definitely make these again, especially come Fall! Use it to make an individual-sized cheesecake "tart." https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese … Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. I noticed they just weren't eating them for breakfast. Place a pecan on each muffin if desired. It should still be fairly stiff when you add the remaining ingredients. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Great recipe! Add comma separated list of ingredients to include in recipe. I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). Drop filling by teaspoonfuls over batter. Grease a muffin pan, or line with paper muffin cups. Pumpkin season is underway and these muffins are just in time for fall season! I did make a few variations. Set aside. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. Versatility: I love that in a muffin! On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. If you still have little "globs" of cream cheese floating around, it's perfect. Try to keep cream cheese from touching the paper cup. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. Sprinkle on the streusel … Pour the batter into the muffin tin and add 1 … First, when you soften the cream cheese, do not beat until creamy. I did and it was yummy and very cute!). Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. I always get at least 24 muffins with this recipe. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. We loved getting their Pumpking Cream Cheese Muffins in the fall. And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. this link is to an external site that may or may not meet accessibility guidelines. I also used applesauce instead of any shortening-- no one was the wiser. Yummy! Thanks a bunch for posting this recipe. Finally, these muffins are really not "cream cheese FILLED." Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Then, stir in the … Pumpkin cheesecake muffins … In a separate large bowl, mix together the eggs, sugar, pumpkin puree, and applesauce. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. These muffins are the best! As others mentioned, I used veg. Then add in vanilla and egg. Also, don't mix it thoroughly. I leave out the pecans, and I add some pumpkin pie spice. I made them for work and didn't even get one because they were gone in a flash. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover you shouldnt see the cream cheese though the batter. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) How To Make Pumpkin Cream Cheese Muffins First make the filling, beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth. I liked this recipe alot better once I realized that! I added 1 tsp. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). Add butter and cut it in with a fork until crumbly. The batter is thick, but it works if you only fill the muffin cups 2/3 full. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Just like Starbucks pumpkin cream cheese muffins, but better! Add comma separated list of ingredients to exclude from recipe. of nutmeg to the muffin batter. "Pure" or "light" olive oil should be used here. It should be the consistency of a thick sour cream. Allrecipes is part of the Meredith Food Group. These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. I substituted 2 tbsp. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. I highly recommend these muffins!! But now, it's all goooooood. Also, I used vegetable oil, instead of olive oil. Line a muffin tin with paper liners then spray muffin tin and liners with … I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Thanks for the recipe! I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Also, don't mix it thoroughly. Info. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Preheat oven to 400 degrees. Fill cups with pumpkin mixture until they're about 1/2 full. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. Divide half of the batter among 24 greased or paper-lined muffin cups. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. If you're using paper cups, try to keep cream cheese from touching the paper. I like to get a little cream cheese in every bite – plus they just look prettier that way. Preheat oven to 375 degrees F (190 degrees C). Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. These were good when they were fresh, but not as good after sitting. Also, don't mix it thoroughly. Muffins … The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. Bake at 350F … These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. . The muffins turned out VERY good! While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. How to Make Pumpkin Cream Cheese Muffins To whip up a batch of Pumpkin Cream Cheese Muffins, start by mixing up each of the three components of the muffins -- 1. cream cheese topping, 2. pecan streusel, and 3. pumpkin muffin batter, -- in their own individual bowls. The house smelled fantastic while these were cooking! Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. … If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. Will make perfect gifs this fall. Will make perfect gifs this fall. She has since moved to another state and always asks me to make them when she comes to visit! Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. 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