The weather has turned slightly cooler here on the Eastern side of the country, okay okay, it may have only been cool outside for a couple of days but those day snapped me right in to fall. As soon as I woke up to a rainy cold morning I instantly wanted some sort of pumpkiney baked good and a bowl of chili. Thanks to my often hectic work schedule I wasn’t able to get either of them immediately, but I just turned the AC in the house down a couple notches and pretended the weather still justified my fall food cravings. I have been eying these Pumpkin Cream Cheese Muffins since last year and was finally able to move them from my “must try” to my “tried & loved” bookmarks. I won’t try and fool you into believing these are any kind of healthy, but man are they yummy!
These Pumpkin Cream Cheese Muffins are amazingly light, moist, and flavorful so I will definitely be keeping this recipe for my go to pumpkin bread/muffin. The original recipe did call for a streusel topping which I skipped (don’t get me wrong I love streusel, but I wasn’t feeling THAT unhealthy), but you may want to check it out if you are interested. Next time I think I will throw some toasted pumpkin seeds on top of them before baking to add a healthy crunch. In my opinion, these are best served slightly warmed and with a cup of hot coffee, which actually sounds pretty great right now. 🙂 Enjoy!
Pumpkin Cream Cheese Muffins
- 8 oz cream cheese, softened (I used light)
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 Tablespoon plus 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil (or applesauce, I used half of each)
- To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Refrigerate the mixture while you make the muffins to allow it to cool and thicken slightly.
- Preheat your oven to 350˚ F and line or spray your muffin pans. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda then whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree and oil until blended. Turn the mixer to low and add in the dry ingredients, mix just until incorporated.
- Fill each muffin pan with just enough batter to cover the bottom of each well (about 1-2 tablespoons). Scoop a small amount of the cream cheese mixture into each muffin well, then top each with the remaining batter, covering the cream cheese completely.
- Bake for 20-25 minutes (30-35 for large muffins). Transfer to a wire rack and let cool completely before serving. It may be tempting to eat them hot from the oven, but the cream cheese will be extremely hot, patience is a virtue.
Slightly adapted from: Annie’s Eats