Pumpkin Muffins Muffin Recipes Pumpkin Recipes

With the fall season upon us, it’s hard to not crave things like cinnamon, ginger, or even pumpkin.  There are plenty of pumpkin cupcakes and scones out there, but what about muffins?  There is nothing better than waking up to a cup of coffee with pumpkin latte creamer and nibbling on a pumpkin muffin as well.  Below are my two favorite pumpkin cream cheese muffin recipes.  They are to die for…okay; well you’ll feel as though you are in heaven.

 This great pumpkin cream cheese recipe is by Barb at www.allrecipes.com.  It is very moist and perfect for a morning or even night snack.

 Pumpkin Cream Cheese Muffins

Published by Barb at AllRecipes.com

8 oz. Cream Cheese – Softened

1 Egg

1 t. Vanilla Extract

3 T. Brown Sugar

2 ½ C. All Purpose Flour

2 C. White Granulated Sugar

2 t. Baking Powder

2 t. Cinnamon

½ t. Salt

2 Eggs

1 1/3 C. Canned Pumpkin Puree

1/3 C. Olive Oil

2 t. Vanilla Extract

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. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

This recipe also has a streusel topping for those who want it.  I, however, enjoyed the recipe without the topping.

My next favorite pumpkin cream cheese muffins can be found at www.bakedperfection.com where they have posted a great recipe by Annie’s Eats.  This recipe has a higher yield and is a little moister than the above recipe.  However, they are equally flavorful.

Pumpkin Cream Cheese Muffins
adapted from Annie’s Eats

Yield: 24 muffins

Ingredients:

For the muffins:

3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

2 tbsp pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 eggs

1 ¼ cups vegetable oil (I used peanut oil because that is what I had on hand)

2 cups sugar

2 cups pumpkin puree

For the filling:

8 oz. cream cheese, softened (I used 1/3 less fat cream cheese)

1 cup powdered sugar

For the streusel topping:

½ cup sugar

¼ cup and 1 tsp. flour

4 tbsp. butter, cubed

1 ½ tsp. cinnamon

Directions:

To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy)

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

There you have it.  Two quick, easy, and most importantly, delicious pumpkin cream cheese muffin recipes.  Great for the morning, great for a snack, and even better just because you feel like it!

Happy fall season!

Source:
1. Pumpkin Muffin Recipes – Allrecipes.com
2. Acidic Vs. Acidifying
3. Pumpkin Muffins II Recipe – Allrecipes.com

Image Credit
www.opensourcefood.com