Best 3 Cream Cheese Filled Pumpkin Muffins Recipes
Cream cheese filled pumpkin muffins are a delightful treat that offers the perfect balance of flavors and textures. The moist and fluffy pumpkin muffin batter, studded with warming spices, is filled with a creamy and tangy cream cheese filling, creating a delightful contrast in every bite. Whether you're looking for a festive fall treat or a comforting snack, these muffins are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM CHEESE FILLED PUMPKIN MUFFINS
There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home.
Provided by witchywoman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
- Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
- Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!
Nutrition Facts : Calories 294.9 calories, Carbohydrate 33.8 g, Cholesterol 41.4 mg, Fat 16.6 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 280.4 mg, Sugar 19.2 g
CREAM CHEESE FILLED PUMPKIN MUFFINS
You'll love these moist muffins. They're studded with cranberries, and the cream cheese filling is a nice surprise. -Jessie Apfel, Berkeley, California
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. For filling, beat cream cheese, sugar and syrup until smooth., In a large bowl, whisk together first seven muffin ingredients. In another bowl, whisk together eggs, pumpkin and oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries., Fill 12 paper-lined or greased muffin cups one-third full. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in muffin portion comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 268 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 163mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
CREAM CHEESE FILLED PUMPKIN MUFFINS
Here is a knock out recipe for a moist filled muffin with a dazzling topping. It is moist and just excellent to have for breakfast or a super snack. It may appear to be involved, but not really. You will be happy you made these little gems! Enjoy!!
Provided by michEgan
Categories Quick Breads
Time 40m
Yield 8-10 muffins
Number Of Ingredients 17
Steps:
- O.K. lets make a great muffin!
- Preheat oven 375°F.
- In a small bowl add cream cheese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
- For Muffins:.
- Mix the sugar, flour, baking powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
- With paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the Paper cups.
- Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
- Now top with the topping.
- Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon Butter. Cut in the butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
- Bake about 20 - 25 minutes or till done.
Nutrition Facts : Calories 587.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 106.1, Sodium 412.3, Carbohydrate 92.7, Fiber 1.6, Sugar 60.7, Protein 7.8
Tips:
- For a moister muffin, use full-fat cream cheese and sour cream.
- Be sure to drain the pumpkin puree well before using it in the recipe. This will help to prevent the muffins from being too wet.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves.
- To make the cream cheese filling, be sure to use softened cream cheese. This will make it easier to mix with the other ingredients.
- If you don't have a muffin pan, you can use a lined 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
- These muffins are best served fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Cream cheese-filled pumpkin muffins are a delicious and festive treat that are perfect for fall. They are moist, flavorful, and sure to please everyone. With just a few simple ingredients, you can easily make these muffins at home. So next time you're looking for a sweet treat, give these cream cheese-filled pumpkin muffins a try!
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