These muffins have been a family favorite for almost a decade, but over the years I've made some changes that not only make them easier to make, but more delicious and healthy! I figured it was time to put my version on here. Hope you like them as much as we do!
Here's another great fall muffin recipe! I was really pleased with how these turned out. I made them for breakfast when my parents were visiting and they loved them! I was surprised that my Dad liked them as much as he did. I didn't think he was really a muffin kind of guy, but he was really complimentary about them. These muffins take a little bit more preparation than most, but as always, the end result is worth it. A spiced pumpkin muffin with and ooey, gooey center and a streusel topping is a great breakfast treat!
Pumpkin Cream Cheese Muffins
Yield: 24 muffins
Ingredients:
Pumpkin Cream Cheese Muffins
Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1/3 cup honey
For the muffins:
2 cups all-purpose flour
8 oz. cream cheese, softened
1/3 cup honey
For the muffins:
2 cups all-purpose flour
1 cup white whole wheat flour
1 TPSP plus 1 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/4 tsp. ground cloves
1/4 tsp ground Ginger
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
1 TPSP plus 1 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/4 tsp. ground cloves
1/4 tsp ground Ginger
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
1 TBSP vanilla
For the topping:
For the topping:
1/3 cup packed light or dark brown sugar
2 teaspoon ground cinnamon
2 teaspoon ground cinnamon
1/2 tsp nutmeg
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
Directions:
To prepare the filling, combine the cream cheese and honey in a medium bowl and mix well until blended and smooth. Spoon into a ziplock bag, seal and set aside.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper or parchment liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda; whisk to combine. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, melt the butter in a medium sized microwave safe bowl. Add sugar, spices and flour. Gently mix with a fork until crumbs form and it is well combined. Not so well as cookie dough though, you still want lots of loose crumbs! You may want to gently toss the mixture again before using.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Cut a corner off of the filling bag and gently squeeze a swirl of filling onto each muffin. Should be about a TBSP worth. Alternately, you can simply scoop a TBSP of batter into each one. I find it simpler and less messy to use the bag. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle about a TBSP of the streusel topping over each muffin, pressing in gently.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
To prepare the filling, combine the cream cheese and honey in a medium bowl and mix well until blended and smooth. Spoon into a ziplock bag, seal and set aside.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper or parchment liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda; whisk to combine. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, melt the butter in a medium sized microwave safe bowl. Add sugar, spices and flour. Gently mix with a fork until crumbs form and it is well combined. Not so well as cookie dough though, you still want lots of loose crumbs! You may want to gently toss the mixture again before using.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Cut a corner off of the filling bag and gently squeeze a swirl of filling onto each muffin. Should be about a TBSP worth. Alternately, you can simply scoop a TBSP of batter into each one. I find it simpler and less messy to use the bag. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle about a TBSP of the streusel topping over each muffin, pressing in gently.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
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