Pumpkin Cream Cheese Muffins

SUBMITTED BY: Barb PHOTO BY: grwflwrs

"Pumpkin muffins with a cream cheese filling."

SERVINGS & SCALING

Original recipe yield: 18 muffins

USMETRIC

About scaling and conversions

INGREDIENTS

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

READ REVIEWS (163)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 13, 2005 by GR8TSCOTT

Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, when you soften the cream cheese, do not beat until creamy. It should still be fairly stiff when you add the remaining ingredients. Also, don't mix it thoroughly. If you still have little "globs" of cream cheese floating around, it's perfect. It should be the consistency of a thick sour cream. The first time I made it, I beat it thoroughly smooth and ended up with soup! 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 added 1 tsp of pumpkin pie spice in addition to the cinnamon. The batter is thick, but it works if you only fill the muffin cups 2/3 full. I always get at least 24 muffins with this recipe. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I liked this recipe alot better once I realized that! (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. You end up with cheesecake spread evenly over the top! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. But now, it's all goooooood.

40 users found this review helpful

Reviewed on Oct. 19, 2003 by DEVINT

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). It worked out great! I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. 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. 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). I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I also used applesauce instead of any shortening-- no one was the wiser. Thanks a bunch!

25 users found this review helpful

Reviewed on Oct. 16, 2003 by COOKINGIRLLJ

These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) 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. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Finally, these muffins are really not "cream cheese FILLED." Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. 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? Use it to make an individual-sized cheesecake "tart." I did and it was yummy and very cute!)

18 users found this review helpful

MORE MEMBER REVIEWS