Pumpkin Cream Cheese Muffins

shared-sugar-pumpkin-muffins-2 I can’t get enough pumpkin this season. Everywhere I turn, there it is and I want it. Maybe it’s the spice. Maybe it is the season. Maybe it is just all around too delicious to pass up. This is a case of the same.

shared-sugar-pumpkin-muffins-4 I first had these muffins at a friend’s bridal shower. I found the recipe online and made them once as a dessert after a soup dinner this fall and then again for breakfast at our fall festivities at the office. I’ve tweaked the recipe along the way but have heard nothing but love for these little pumpkin delights. They look too big to enjoy alone, but after you start eating, the problem usually takes care of itself.

shared-sugar-pumpkin-muffins-1

    Pumpkin Cream Cheese Muffins

    Makes 10 large muffins

  • Ingredients

  • cheesecake filling
  • 8 ounces cream cheese, softened
  • 1 egg
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • streusel
  • 5 tablespoons sugar
  • 1/2 cup flour
  • 1/4 cup pecans, chopped
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter, melted
  • batter
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1-1/4 cups pumpkin puree
  • 1/3 cup olive oil
  • 1/2 teaspoon vanilla extract
  • Directions

  • make the filling

    Preheat the oven to 375 degrees F. Butter and flour two 6-cup large muffin tins. Set aside. Using an electric mixer, stir the softened cream cheese until it is smooth. Add the sugar and cinnamon and mix until combined well. Then add the egg and mix until combined well.

    make the streusel

    In a small bowl, mix sugar, flour, pecans and cinnamon. Then drizzle on the melted butter. Toss together until it is evenly mixed and set aside.

    make the batter

    In a large, shallow bowl. Combine the sugar, flour, cinnamon, all spice, sea salt, baking powder and baking soda. In a separate large bowl, using an electric mixer beat the eggs, pumpkin, olive oil and vanilla together. Make a well in the center of the flour mixture and pour the pumpkin mixture into the well. Mix the ingredients together using a fork, just until combined.

    build the muffins

    Using a tablespoon, place two tablespoons of the batter in each muffin cup. Then place one tablespoon of cream cheese mixture in each muffin cup on top of the batter. Then top with two tablespoons of the batter. Top each muffin cup with the streusel, covering most of the batter. Bake for about 20-22 minutes or until a toothpick is inserted in the muffins and comes out clean. Then cool on wire racks.

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15 Comments

  1. Posted November 15, 2011 at 11:19 pm | Permalink

    Oh my gosh. These look inredible! I can’t wait to try them myself.

  2. Posted November 15, 2011 at 11:36 pm | Permalink

    I’m a sucker for anything streusel. These muffins look so decadent and delicious; I wsh I could have one for breakfast tomorrow.

  3. Posted November 17, 2011 at 9:10 pm | Permalink

    These look so great. I made pumpkin streusel muffins recently and they became my instant favorites. I have to try yours now!

  4. Posted November 18, 2011 at 2:19 pm | Permalink

    I agree, when streusel is involved, it is all over for me.

  5. Posted November 27, 2011 at 5:12 pm | Permalink

    These muffins sounds so deeelish! I love this time of the year simply for cooking pumpkin baked goods.

  6. Rachel
    Posted December 2, 2011 at 1:32 pm | Permalink

    I’m not sure why I blindly followed these instructions but I thought maybe the olive oil was purposeful!?? Well, it totally ruined what would have otherwise been a delicious batch of muffins. Use vegetable oil – which is probably obvious unless you are an amateur like me! The amount of streusel is also way too much and about half of it ends up going to waste.. and I even piled this on! Other than that, and of course the olive oil typo (?), this is a great recipe!

  7. Kesha
    Posted December 2, 2011 at 10:13 pm | Permalink

    Hi Rachel, I’m so sorry you had a bad experience with the recipe. Thanks for commenting anyway. I did make this recipe with olive oil instead of vegetable oil. So I am not sure that was the problem. Unfortunately, I did have a typo in the ingredient list which was likely the problem. I am so very sorry. It has been corrected. I know that most of us don’t have the luxury of time and I hate that my mistake created a bad batch of muffins for you. I hope that you will be back to the site again and give our recipes another shot. Thanks again for posting your experience.

  8. Posted February 8, 2012 at 4:55 pm | Permalink

    In a completely unglamorous confession, I’ll tell you that today I was organizing the freezer and came across pumpkin purée … just about exactly 1 1/4 cups worth. Now I know what I’ll be doing with it. These look amazing.

  9. Posted November 4, 2012 at 3:33 pm | Permalink

    yum yum yum. What a great fall recipe!

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One Trackback

  1. By » recent apolitical thoughts on February 2, 2012 at 3:26 pm

    [...] you are not convinced by my corner bakery example, consider this delicious looking recipe for pumpkin cream cheese muffins which one might consider breakfast and this recipe for pumpkin cake with orange cream cheese [...]

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