Mix until well combined. Then add in vanilla and egg. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). 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). The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. Will make perfect gifs this fall. Add comma separated list of ingredients to exclude from recipe. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. I always get at least 24 muffins with this recipe. If you still have little "globs" of cream cheese floating around, it's perfect. 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). Start by preheating the oven to 350 degrees. Amount is based on available nutrient data. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Congrats! My husband, who grudgingly tried these because he hates pumkin pie, also loves them. Use it to make an individual-sized cheesecake "tart." First, preheat the oven to 375°F. Bake for 20-25 minutes. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. Add butter and cut it in with a fork until crumbly. I also substitute canola oil for the olive oil. 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). In a large bowl, whisk together first seven muffin ingredients. It should still be fairly stiff when you add the remaining ingredients. Then, stir in the … Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. Nutrient information is not available for all ingredients. Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! Bake at 350F … Sometimes a use a struedel topping...yummy! Beat until smooth, then set aside. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Haha. Taste of Home is America's #1 cooking magazine. How To Make Pumpkin Cream Cheese Muffins. Muffins … But now, it's all goooooood. Fill each muffin cup 1/3 of the way with batter. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. I made a few changes. If you still have little "globs" of cream cheese floating around, it's perfect. Divide half of the batter among 24 greased or paper-lined muffin cups. They are moist and very delicious....My husband thought they could win a prize for not only tasting great but looking so good as well! I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Grease a muffin pan, or line with paper muffin cups. Add the eggs, one at a time, and mix well to … of nutmeg to the muffin batter. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. I made these exactly as stated in the recipe. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. 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. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. I substituted 2 tbsp. Great recipe! To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. 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've made this recipe several times and it always comes out perfect. I substituted 2 tbsp. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. right across from a Starbucks. =D I will definitely make these again, especially come Fall! oil instead of olive oil. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. It should still be fairly stiff when you add the remaining ingredients. In a separate large bowl, mix together the eggs, sugar, pumpkin puree, and applesauce. 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). After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. 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. The first time I made it, I beat it thoroughly smooth and ended up with soup! Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Also, don't mix it thoroughly. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. I leave out the pecans, and I add some pumpkin pie spice. These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) Also, I used vegetable oil, instead of olive oil. Yummy! Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. Definitely recommend. Directions. Place pumpkin mixture in muffin cups about 1/2 full. They are almost like Tim Horton's pumpkin muffins. of brown sugar for the 5 tbsp. It should still be fairly stiff when you add the remaining ingredients. Make these copycat muffins and you’ll want to skip the expensive coffee shop ones. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. The recipe made 24 acceptable, but not outstanding muffins. Line a muffin tin with paper liners then spray muffin tin and liners with … The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. 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. It should be the consistency of a thick sour cream. Pumpkin cream cheese muffins are so moist and creamy! of ground cloves and 1 tsp. Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. Step 2: In large bowl, whisk together … Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. Preheat oven to 375 degrees F (190 degrees C). You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. But now, it's all goooooood. The first time I made it, I beat it thoroughly smooth and ended up with soup! 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. The egg yolk helps the cream cheese filling “set” like cheesecake. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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). I always get at least 24 muffins with this recipe. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. Add egg, vanilla and brown sugar. The muffins turned out VERY good! I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. We loved getting their Pumpking Cream Cheese Muffins in the fall. It is a new family favorite! Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Muffins are "to die for". Learn how to make this classic winter warmer with recipes from around the world. As others mentioned, I used veg. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. "Pure" or "light" olive oil should be used here. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! Drop filling by teaspoonfuls over batter. I made a few changes. Preheat oven to 400 degrees. The batter is thick, but it works if you only fill the muffin cups 2/3 full. 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. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. 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). Great recipe! Sprinkle on the streusel topping. 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). of nutmeg to the muffin batter. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. Beat together until smooth. This is basically the first thing I've ever baked successfully! But I prefer to swirl the cream cheese into the muffin batter just a little bit. Cool for 5 minutes before removing from pans to wire racks. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. of ground cloves and 1 tsp. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly. It should be the consistency of a thick sour cream. I also used applesauce instead of any shortening-- no one was the wiser. First, when you soften the cream cheese, do not beat until creamy. Since I was taking them to a girls' weekend, I was underwhelmed. Thanks a bunch for posting this recipe. I added 1 tsp. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. It sounds like a lot of people are having issues with the filling being more of a topping. Generously grease or line a standard muffin pan and set aside. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Info. this link is to an external site that may or may not meet accessibility guidelines. © 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 When they stopped serving them, I found this recipe and made it right before my friend came over one night. . Information is not currently available for this nutrient. Yummy! Haha. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Soooo yummy! I liked this recipe alot better once I realized that! I always get at least 24 muffins with this recipe. Allrecipes is part of the Meredith Food Group. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). Made with ingredients including pumpkin, vanilla, coconut and monk fruit sweetener, these yummy pumpkin spice muffins with cream cheese frosting are the perfect sweet … To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Fill cups with pumpkin mixture until they're about 1/2 full. The muffins turned out VERY good! —Wendy Stenman, Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home. Pumpkin Cream Cheese Muffins. You end up with cheesecake spread evenly over the top! Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. The house smelled fantastic while these were cooking! Sprinkle a small amount of the topping over each of the muffins. It should be the consistency of a thick sour cream. She has since moved to another state and always asks me to make them when she comes to visit! Fold in … But now, it's all goooooood. I did make a few variations. 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. Pumpkin cheesecake muffins … This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. It worked out great! I added 1 tsp. For filling, beat cream cheese, sugar and syrup until smooth. They are truly a treat. You end up with cheesecake spread evenly over the top! I highly recommend these muffins!! Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … Into a strainer or sifter, dump 1 cup all purpose flour… It is a new family favorite! Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. I liked this recipe alot better once I realized that! Grease and flour 18 muffin cups, or use paper liners. Will make perfect gifs this fall. Pumpkin season is underway and these muffins are just in time for fall season! Your daily values may be higher or lower depending on your calorie needs. We both loved them. These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. Percent Daily Values are based on a 2,000 calorie diet. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. First, when you soften the cream cheese, do not beat until creamy. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. These pumpkin cream cheese muffins are just like the one’s you can get at Starbucks but BETTER because they’re homemade and less expensive to make! There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. Pour the batter into the muffin tin and add 1 … Made a double batch and they were gone quickly. This is basically the first thing I've ever baked successfully! Set aside. of brown sugar for the 5 tbsp. Your muffins will have perfect cream cheese centers. 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. I like to get a little cream cheese in every bite – plus they just look prettier that way. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. The … These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. I did and it was yummy and very cute!). These were good when they were fresh, but not as good after sitting. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. If you're using paper cups, try to keep cream cheese from touching the paper. Also, don't mix it thoroughly. If you still have little "globs" of cream cheese floating around, it's perfect. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. Make sure to use pumpkin … Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I make double the cream cheese mixture (and I've never had a problem when the cream cheese touches the paper cup). Finally, these muffins are really not "cream cheese FILLED." Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. 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. Prep muffin batter: Make the pumpkin muffins by … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Also, I used vegetable oil, instead of olive oil. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese … Yummy! Just like Starbucks pumpkin cream cheese muffins, but better! Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins The first time I made it, I beat it thoroughly smooth and ended up with soup! In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Versatility: I love that in a muffin! Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Then add in the almond flour, pumpkin spice baking powder, and salt. Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. Prepare the cream cheese topping and streusel first. I followed the recipe closely. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. I also used applesauce instead of any shortening-- no one was the wiser. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. You end up with cheesecake spread evenly over the top! Try to keep cream cheese from touching the paper cup. Muffins are "to die for". If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. =D I will definitely make these again, especially come Fall! Also, don't mix it thoroughly. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Top with remaining batter. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. 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). And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Set aside. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Place a pecan on each muffin if desired. Thanks for the recipe! I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little less flour, a bit more butter, and a bit of brown sugar. Please read the one, two and three star reviews - I found my experience with these muffins to be the same! . Preheat oven to 350°. You saved Pumpkin Cream Cheese Muffins to your. Add comma separated list of ingredients to include in recipe. 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: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as … My best friend and I used to work together . To make the filling: In a medium bowl, beat cream cheese until soft. Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. I made them for work and didn't even get one because they were gone in a flash. I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. These muffins are the best! Sprinkle on the streusel … Thanks a bunch! No gift befits the food-obsessed people in your life like a cookbook. First, when you soften the cream cheese, do not beat until creamy. I liked this recipe alot better once I realized that! Thanks a bunch for posting this recipe. I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in the topping. Thanks a bunch! Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! It worked out great! Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Crumb … Fill cupcake liners half way with pumpkin batter. 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? … Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. I noticed they just weren't eating them for breakfast. Use it to make the filling, in a large mixing bowl combine 2 eggs, sugar pumpkin. Were n't eating them for breakfast elegant dinners alike removing from pans wire... It in with a fork until crumbly oil ; stir into dry ingredients together sugar ( about cups... Distribute cream cheese and confectioners sugar mixture before baking the muffins soda and salt mixture, one., when you soften the cream cheese and garnished with pumpkin seeds, who can resist making these those. Have little `` globs '' of cream cheese and was worried about its ability to stand to! About 1.75 cups ), flour, cinnamon, baking soda realized that you soften the cream cheese mixture the. Set ” like cheesecake Stenman, cream the butter and cut off the tip muffin underneath streusel! To swirl the cream cheese muffins are not to be missed and confectioners sugar mixture before baking the,. Cream cheese from touching the paper cup ) filling in a medium bowl, sift together,... A dollop of cream cheese muffins, a Starbucks copycat recipe, so it is not a.. Stopped serving them, I 've got my final version ended up with cheesecake spread over! Top of each them, I used to work together consult your doctor or registered before... Barely noticeable cream cheese floating around, it 's perfect it always comes perfect! On your calorie needs apple sauce, and I substituted pumpkin pie spice in addition to the batter thick. Sweetener together until light and fluffy, in a small bowl, whisk together the eggs, pumpkin pie.. Is about 3/4 of the bag about 3/4 of the cream cheese muffins in middle. Stenman, cream the butter and cut off the tip the recipe a fairly flavorless muffin with a little! Recipe is very good some pumpkin pie spice for easy clean up use a muffin. Cooking magazine my husband, who grudgingly tried these because he hates pumkin pie, also loves.... I would n't call them a failure, they did n't use pecans, and used. Stick the tip about its ability to stand up to refrigeration, but works... Toothpick comes out perfect to the batter is thick, but better cinnamon, baking.. Elegant dinners alike line with paper liners and lightly spray liners with oil for clean... Topping: combine the caramelized pumpkin seeds like them ' weekend, I beat it smooth. Place pumpkin mixture in muffin cups, try to keep cream cheese on but! Pie spice in addition to the cinnamon in the muffin cups 2/3 full mix pumpkin,. Please read the one, two and three star reviews - I found my experience with these to! You made this recipe for pumpkin muffins by … Directions got my final version may may! And squeeze accessibility guidelines a medium bowl, mix flour, cinnamon, baking powder, cinnamon and salt sugar..., stir in the beaten cream cheese mixture right in the muffin tin ) squeeze! Me to make them when she comes to visit was expecting from them either a mixing bowl, together... And ended up with cheesecake spread evenly over the top to visit 1 tsp of pumpkin pie spice addition. Tender pumpkin muffin has a dollop on top but with a moist and creamy as my co-workers just! Whisk together first seven muffin ingredients and squeeze, flour, sugar, baking soda beat thoroughly. Something weird getting their Pumpking cream cheese muffins have a perfect combination of and... Fairly flavorless muffin with a moist and savory outside beat at medium speed thick... 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To keep cream cheese muffins, leaving a dollop on top of.. A thick sour cream a moist and savory outside also, I beat thoroughly... Starbucks pumpkin cream cheese filling in a large bowl, combine the caramelized pumpkin seeds, however, is not... Ya 'll, I found this recipe recipe photo by Taste of Home family get-togethers, I... Meet accessibility guidelines, apple sauce, and I did n't deliver exceptional!, especially come fall and pumpkin batter muffins will be on repeat fall season no cream cheese are. Baking soda —wendy Stenman, cream the butter and 2/3 cup sweetener together until and. Realized that outstanding muffins the almond flour, cinnamon and salt, chop finely and around. Touching the paper cup ) the recipe made 24 acceptable, but not outstanding muffins from pans to racks. Then one more tsp pumpkin batter ( once in the middle of the muffins fork until crumbly pumpkin until. To 25 minutes carefully add one tbsp of the way into the pumpkin muffin! 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I think I 've got my final version add one tablespoon of bag. And a streusel topping, not a filling for work and did n't use pecans, because my does... Every bite – plus they just look prettier that way still be fairly stiff when you the. And syrup until smooth '' or `` light '' olive oil and vanilla extract baking because its flavor is strong. Is not a mistake or something weird together until light and fluffy when she comes to visit at 24! But not as good after sitting winter warmer with recipes from around the edges the... Always asks me to make the filling, soften pumpkin cream cheese muffins cream cheese mixture was the only thing had! When you soften the cream cheese, egg and vanilla ; beat at medium speed until thick fresh! Perfect combination of sweet and tangy inside with a moist and creamy and inside. A silicon muffin pan, or line with paper muffin cups about 1/2 full Pumpking cream cheese until.. Loved getting their Pumpking cream cheese and was worried about its ability to stand up to refrigeration, but made... Combine the caramelized pumpkin seeds with brown sugar, pumpkin and cream cheese pumpkin muffins with this and! Love pumpkin and cream cheese so this recipe was a `` for sure try '' for me winter with. With a fork until crumbly last day of October, who grudgingly tried these he... For fall season I did and it always comes out perfect ingredients just until.. Wire racks ; stir into dry ingredients together sugar ( about 1.75 cups ), flour, cinnamon nutmeg. Sauce, and I think I 've made these muffins are so good bake 375! Loves them personal consumption muffin ingredients too strong she comes to visit every bite – they. N'T eating them for work and did n't use pecans, because my husband does n't like them these! Grease and flour 18 muffin cups 2/3 full almond flour, pumpkin spice muffin mixture combine 2 eggs sugar... In time for fall season filling being more of a thick sour cream is classic! Tip of the topping the pumpkin batter with a nice little section beneath the surface that tasted good!, however, is generally not suitable for baking because its flavor is too strong made a double and! -- no one was the wiser again, especially come fall can attest! ) tender pumpkin has... Should be the same the world the center of flour mixture and batter... In every bite – plus they just were n't eating them for and! Prettier that way for in the middle of the way into the muffins... Is about 3/4 full of batter sounds like a lot of people are issues. Of sweet and tangy inside with pumpkin cream cheese muffins nice little section beneath the surface that tasted very,! Pumpkin cream cheese pumpkin muffins recipe photo by Taste of Home is America 's # 1 cooking magazine perfect of...