Pumpkin Cream Cheese Muffins

Recipe from: fullforkahead
Image Credit: Kmont

Pumpkin Cream Cheese Muffins

“I love pumpkin muffins.” Kmont

Ingredients:

For the filling:

8 oz. cream cheese, softened

1 cup confectioners’ sugar

For the muffins:

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tbsp. flour

1½ tsp. ground cinnamon

4 tbsp. cold unsalted butter, cut into pieces

Preparation:

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl 

and mix well until blended and smooth.

Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in 

diameter. 

Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.

Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

This is also a step you can do ahead.

The second time I made these I actually do this step the night before and they were fine and no 

harder to slice.

To make the muffins, preheat the oven to 350˚ F.

Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, 

cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.

Mix on medium-low speed until blended.

With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

You might want to stir it a time or two with a spatula just in case all the dry ingredients didn’t get 

incorporated towards the bottom of the bowl.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until 

the mixture is coarse and crumbly.

Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover 

the bottom of the liner (1-2 tablespoons).

Slice the log of cream cheese filling into 24 equal pieces – we made our log about 12-13 

inches long and sliced about 1/4 thickness for each slice.

Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter 

among the muffin cups (another 2 or so tablespoons), placing on top of the cream cheese to 

cover completely.

Sprinkle a small amount of the topping mixture over each of the muffin wells.

We used a cereal-size spoon for each muffin, using it all up.

Bake for 20-25 minutes.

Transfer to a wire rack and let cool completely before serving.

Do let them cool down sufficiently, the cream cheese filling will be very hot.

Notes:

Don’t let the prep time scare you. Most of that is waiting for the cream cheese log to freeze. 

And remember you can even do that step the day before and save some time!

Since we’re on the subject of cream cheese again, I did put these muffins in the fridge – just in 

case. I would say if you want to leave them out, more than a day or two would probably be OK. 

But I like to at least keep ‘em in the fridge, being a little obsessive about that. I’m betting you 

could also freeze them to save for the long haul….but…could you really resist them for that 

long?

If you have the time, you could make two batches like I did the second time around. These 

things are soooo good, and one batch might just create an angry mob demanding more. If you 

made a second batch you could throw them at the masses while you duck for cover. Everyone 

wins!

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