Best 3 Cream Cheese Filled Pumpkin Muffins Recipes
Indulge in the delightful symphony of flavors with these Cream Cheese-Filled Pumpkin Muffins, a captivating fusion of autumnal charm and culinary artistry. Each muffin is a miniature masterpiece, showcasing a tender, moist pumpkin cake exterior that gently cradles a velvety smooth cream cheese filling, creating an explosion of taste in every bite. Dusted with a sprinkle of cinnamon sugar, these muffins exude an irresistible aroma that fills the air with warmth and comfort. The recipe provides two enticing variations: classic cream cheese filling and a tantalizing maple cream cheese filling infused with the rich sweetness of maple syrup. Whether you prefer the traditional or the maple-infused delight, these muffins promise an unforgettable taste experience that will leave you yearning for more.
Here are our top 3 tried and tested recipes!
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
CREAM CHEESE FILLED PUMPKIN MUFFINS
You'll love these moist muffins. They're studded with cranberries, and the cream cheese filling is a nice surprise. -Jessie Apfel, Berkeley, California
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. For filling, beat cream cheese, sugar and syrup until smooth., In a large bowl, whisk together first seven muffin ingredients. In another bowl, whisk together eggs, pumpkin and oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries., Fill 12 paper-lined or greased muffin cups one-third full. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in muffin portion comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 268 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 163mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
CREAM CHEESE FILLED PUMPKIN MUFFINS
Here is a knock out recipe for a moist filled muffin with a dazzling topping. It is moist and just excellent to have for breakfast or a super snack. It may appear to be involved, but not really. You will be happy you made these little gems! Enjoy!!
Provided by michEgan
Categories Quick Breads
Time 40m
Yield 8-10 muffins
Number Of Ingredients 17
Steps:
- O.K. lets make a great muffin!
- Preheat oven 375°F.
- In a small bowl add cream cheese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
- For Muffins:.
- Mix the sugar, flour, baking powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
- With paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the Paper cups.
- Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
- Now top with the topping.
- Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon Butter. Cut in the butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
- Bake about 20 - 25 minutes or till done.
Nutrition Facts : Calories 587.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 106.1, Sodium 412.3, Carbohydrate 92.7, Fiber 1.6, Sugar 60.7, Protein 7.8
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin for the best flavor and texture. Look for one that is small and has a deep orange color.
- Roast the pumpkin ahead of time: This will help to concentrate the flavor and make it easier to mash. You can roast the pumpkin in the oven or in a microwave.
- Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly and prevent them from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Conclusion:
Cream cheese-filled pumpkin muffins are a delicious and festive fall treat. They are perfect for breakfast, brunch, or dessert. With their moist texture, sweet pumpkin flavor, and creamy cheese filling, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these cream cheese-filled pumpkin muffins a try. You won't be disappointed!
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