Pumpkin Cream Cheese Muffins
Try this Pumpkin Cream Cheese Muffins recipe
Try this Pumpkin Cream Cheese Muffins recipe
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup powdered sugar
- 4 large eggs
- 8 oz. cream cheese softened
- 5 tablespoons flour
- 1 15 ounce can of pumpkin puree
- 1 1/4 cups vegetable oil (i use 1/2 cup applesauce and 3/4 cu
- 4 tablespoons cold unsalted butter cut into pieces
- Carbohydrate 21.3020201505542 g
- Cholesterol 95.9192708290357 mg
- Fat 11.4446237272059 g
- Fiber 0.657244446308274 g
- Protein 3.77300389619215 g
- Saturated Fat 6.64058658661102 g
- Serving Size 1 1 muffin (66g)
- Sodium 4929.35411618668 mg
- Sugar 20.6447757042459 g
- Trans Fat 1.00997091608266 g
- Calories 201 calories
Step-by-step
- Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth.
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
- In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt and baking soda; whisk to blend.
- In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, applesauce (if using) and oil. Mix on medium-low speed until blended.
- With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- 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.
- Using a cookie scoop or spoon, fill 24 muffin cups with a small amount of batter, enough to cover the bottom of the liner (2 tablespoons).
- Using a smaller mini scoop, or small spoon place about a tablespoon dollop of the cream cheese mixture in the center of each muffin cup. You want to put the cream cheese in the lower portion of the muffin because it will rise during the baking process.
- Divide the remaining pumpkin batter evenly among the muffin cups, covering the cream cheese completely.
- Sprinkle a small amount of the crumb topping mixture over each of the muffin.
- Bake for 20-25 minutes.
- Transfer to a wire rack and let cool completely before serving. They are excellent to serve warm, cold, or at room temperature.
My Cozy Autumn Baking Adventure: Pumpkin Cream Cheese Muffins
Autumn has always been my favorite time of year. The crisp air, the vibrant colors of the leaves, and the comforting aroma of baking spices filling the kitchen – it's pure magic. And what better way to celebrate the season than with a batch of warm, delicious pumpkin cream cheese muffins? This recipe isn't just a simple muffin recipe; it's a cozy ritual, a moment of self-care amidst the busy days. The process of measuring ingredients, mixing the batter, and finally, the smell of those muffins baking in the oven, it's incredibly soothing. It's more than just baking; it's a mindful activity, a time to connect with myself and the simple pleasures of life.
The best part? These muffins are incredibly versatile. They’re perfect for a quiet morning with a cup of coffee, a delightful treat to share with friends and family, or even a satisfying snack to pack for a busy day. The creamy center of cream cheese perfectly complements the warm, spiced pumpkin batter, creating a flavor combination that’s simply irresistible. I like to experiment with different additions, sometimes adding a sprinkle of chopped pecans or walnuts for added texture and crunch. Other times I will drizzle a simple glaze made from powdered sugar and a touch of pumpkin spice, transforming them into even more decadent delights.
Baking these muffins is more than just following a recipe; it's about creating a comforting atmosphere in my home. The warmth emanating from the oven is as comforting as the smell of freshly baked goods filling the air. It’s a sensory experience that brings back fond memories of childhood, of family gatherings, and the simple joy of sharing something delicious with loved ones. I find myself lost in the rhythmic motion of mixing, folding, and measuring, a quiet meditation amidst the chaos of daily life. Each muffin is a small testament to the power of simple pleasures and the importance of finding moments of peace and joy in the everyday routine.
Beyond the personal satisfaction of baking, these muffins are a fantastic way to connect with others. They're a perfect gift for neighbors, friends, or colleagues. A simple gesture of kindness, baked into a small, delicious package, can brighten someone's day and create a positive connection. The warm, comforting nature of these muffins makes them the perfect choice for any occasion, from a casual coffee date to a more formal gathering. And let’s not forget the incredible satisfaction of sharing the fruits of your labor, knowing you’ve created something delicious and meaningful for someone special.
This year, I'm taking my love for pumpkin cream cheese muffins to the next level. I’ve been experimenting with different variations, trying out unique spices, and adding interesting toppings. From experimenting with different types of sugars to testing the effect of adding other ingredients, I've been trying new things. I’m also planning on using these muffins as the foundation for other delicious desserts. Imagine a pumpkin cream cheese muffin crumble, or a layered dessert featuring these muffins as the base. I believe that baking is an exploration, a chance to be creative and to discover new flavors and textures. I’m excited to share my discoveries with you.
So, this autumn, why not join me in the kitchen? Let’s create a warm, comforting atmosphere, bake a batch of delicious pumpkin cream cheese muffins, and savor the simple joys of the season. It's more than just a recipe; it's a chance to slow down, connect with ourselves and others, and enjoy the delicious fruits of our labor.
Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/3 cup brown sugar
- 2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup powdered sugar
- 4 large eggs
- 8 oz. cream cheese, softened
- 5 tablespoons flour
- 1 (15 ounce) can of pumpkin puree
- 1 1/4 cups vegetable oil (I use 1/2 cup applesauce and 3/4 cup oil)
- 4 tablespoons cold unsalted butter, cut into pieces
