Monday, September 24, 2012

Pumpkin Cream Cheese Muffins

Pumpkin muffins loaded with warm autumn spices and a delicious cream cheese center.  The epitome of fall! The type of recipe you make yourself and realize tastes much better than the coffee shop version! Behold:

Pumpkin Cream Cheese Muffin

This is another of those classic autumn recipes that we have seen making the rounds on Pinterest, so we pounced on the very first cool weather day to make these beauties.  We found lots of very similar versions of this recipe online (Annie’s Eats and See Brooke Cook to name two).  Let me tell you about how we’ve simplified them, just for discussion’s sake.

First of all, most recipes call for you to form the sweetened cream cheese into a log, wrap it in plastic, freeze it, then slice off medallions to plop into the center of the muffins.  The honest reason we didn’t do this is because we were too far along when we actually read this part of the recipe.  Oops, totally my fault.  I am the non-meticulous one.  We were so sad, thinking that our muffins would be a mess when they came out of the oven.  But they weren’t – the filling didn’t melt away and it all turned out quite beautifully. Whew!

DIY Pumpkin Cream Cheese Muffin

Next, most recipes called for the inclusion of both “pumpkin pie spice” as well as most of the individual components of pumpkin pie spice. We found this confusing and also we don’t keep pumpkin pie spice on hand, so we broke the spice mixture down into its basic parts (cinnamon, ginger, nutmeg, and clove).  This is nice and flexible – feel free to ad lib here; it will be OK if you leave a few out as long as you keep the cinnamon.

The other thing we did was reduce the sugar and oil in this recipe.  Now – you know us, and it wasn’t for health reasons but instead for taste reasons.  Many comments on the original recipes said the muffins were overly oily, so we reduced it a smidge. Then we started thinking that 1/2 cup sugar combined with 4 oz cream cheese would result in an uber-sweet filling, so we chopped the sugar amount in half. Last but not least, 1 cup of sugar in a recipe for 12 muffins seemed like a lot, so we reduced that to 3/4 cup and were very happy with the results.

Pumpkin Cream Cheese Muffin

Pumpkin Cream Cheese Muffins

Yield 12 muffins
Cream Cheese Filling
  • 4 oz cream cheese
  • 1/4 cup sugar
Whip together cream cheese and sugar very well.  We’ve done this with a fork, a hand mixer, and a food processor – anything works.  When it is all combined, pop it back in the fridge to stay cold while you prep the rest of the muffins.  Having this mixture as cool as possible will prevent the cream from melting away too much during baking.  The results in the picture were created with the cream mixture left at room temperature, though, so don’t worry too much about this cooling step!
Muffins
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 3/4 cup flour
  • 1/2 tsp baking soda
Our own version of “Pumpkin Pie Spices”; feel free to ad lib a little based on what you have on hand.  Nothing is essential other than the cinnamon.
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
Mix the sugar, oil, pumpkin, and eggs together very well in a large mixing bowl.  Then plop the flour, baking soda, and pumpkin pie spices on top of this blended wet mixture.  Stir well to incorporate and fully mix everything together. 
Line muffin tins with paper cups, or lightly oil them. Spoon about 1-2 Tablespoons of batter into the bottom of each muffin.  We used a regular dinner spoon – heaping – to do this.  Make sure this batter is spread thinly and evenly across the bottom of each muffin tin.  I whacked mine flat on the counter a few times to accomplish this.
Next, distribute a spoonful (approx 1 Tablespoon) of the cream cheese filling in each.
Finally, evenly distribute the remainder of the batter over the top of the cream cheese.  Approx 2-3 Tablespoons each is what we came out with.
Bake at 350 for 20-25 minutes.  Let cool before you eat them, unless you are ready to deal with molten cream cheese!


Pumpkin Cream Cheese Muffin

20 comments:

  1. Yummmmmm! Can't wait to try this!

    ReplyDelete
  2. I've seen that recipe around and it's great to know the frozen cream cheese mixture isn't mandatory! I've been meaning to try it that way myself. The muffins looks delicious and perfect for the beginning of fall. :)

    ReplyDelete
  3. Oh man do those look moist and tasty! Fall here we come...
    xo
    E

    ReplyDelete
  4. Yummy! Another great recipe for a pumpkin season...

    ReplyDelete
  5. These look fantastic. Adding them to my fall baking list!

    ReplyDelete
  6. I made these today! I was out of vegetable oil so I substituted melted butter, which turned out really well. Unfortunately, my cream cheese mixture was too soft and oozed out all over the place. I put it in the fridge to cool down while I made the batter, but next time I'll make it ahead of time to get it really nice and firm. They were still delicious-just the right amount of sweetness. Thank you!

    ReplyDelete
  7. These photos are absolutely gorgeous--I just want to reach out and grab that muffin! (Wouldn't it be nice if that were possible?) What a great treat for fall!

    ReplyDelete
    Replies
    1. Thanks Kiersten. In fact, I'm about to make one of YOUR recipes for dinner right now! I wish I could reach out and grab it instead :)

      Delete
  8. These look beyond delicious!! thanks for sharing the recipe...have a great day!! :)

    ReplyDelete
  9. My daughter made these for Thanksgiving, and they are the most yummy pumpkin desert ever. Thank you for the recipe!!! A new favorite for sure!!!!

    ReplyDelete
  10. Looks very delicious! The mixture looks like peanut butter, making it yummier. I need to try this on my new oven, I'm a cream cheese lover!

    ReplyDelete
  11. King Arthur Flour had a very similar recipe up on their blog a few weeks ago, and I've had these muffins on the mind since then. Now today I see your post I know what I'm making this afternoon!!

    ReplyDelete
  12. These look splendid!! They remind me of a Starbucks pumpkin cream cheese muffin.

    ReplyDelete
  13. Thanks for sharing .It sounds yummie and easy to make.

    ReplyDelete
  14. how much do i use if i have pumpkin pie spice? thanks!

    ReplyDelete
  15. Does it matter what size eggs you use?

    ReplyDelete
    Replies
    1. I never pay attention to egg size. I've used supermarket eggs as well as farm fresh eggs that really vary in size. All seem to produce great results!

      Delete

Related Posts Plugin for WordPress, Blogger...