Pumpkin Cream Cheese Muffins

Recipe Time!
Pumpkin Cream Cheese Muffins via Erika’s Sweet Tooth
Yield: 24 muffins

Oh yes. Are you sick of hearing it yet?
It’s pumpkin spice season!
I’m not gonna drill you guys. I know it is, and I know you know it is. And I love fall just as much as the next person, in fact it’s even my favorite season! But don’t flaunt it! You’ll ruin the essence!
It’s alright. We got this. Keep these babies to yourself and a few close friends, you’ll be a-ok. Your breakfasts will be perky all this week.

What you’ll need:
(For the Filling – make this at least 30m in advance)

  • 8oz cream cheese
  • 1 cup confectioners sugar

(For the muffins)

  • 3 cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp + 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 2 cups granulated sugar
  • 2 cups pumpkin puree (I used Libby’s)
  • 1-¼ cups vegetable oil (I would’ve switched this for applesauce if I had some, but all of my coworkers are now forbidding me to change anything about this recipe, so.. it’s worth it. 😉 )

The How-To:
  1. For your filling, mix the softened cream cheese and powdered sugar together until fully mixed and fluffy. Pop it in the fridge for at least a half hour so it stiffens up. Erika suggests you freeze it, but this worked fine for me.
  2. Preheat your oven to 350° F
  3. Take all of your dry ingredients (flour, spices, etc) and whisk them together in a bowl.
  4. Take all your wet ingredients (oil, pumpkin + eggs) and mix those together until combined.
  5. Slowly add in the dry ingredients (3 or 4 add ins should be a good division) 
  6. Okay. Follow me you guys, this is easy.
    To fill your muffin cups – do 1/3 pumpkin at the bottom, a spoonful of cream cheese mixture, and then another 1/3 pumpkin. Maybe even ¼. Just cover your spoonful of cream cheese. And since these are muffins, it’s okay if they’re a little more than 2/3 of the way full. Keep doing pumpkin, cream cheese, pumpkin until all your cupcake liners are full.
  7. Bake for 22-25 minutes. Mine were perfect at 22. Don’t be fooled by the cream cheese!
  8. Let these cool and eat. I usually pop mine in the fridge since I like these muffins cold. It’s how starbucks serves them.

These will make your kitchen smell phenomenal. Even my fiance who hates pumpkin (and peanut butter and avocado. This kid! What am I gonna do!?) said the whole house smelled fantastic. I think it’s because he’s a cinnamon fiend.

Until next calorie filled breakfast food
<3 Bakerhi

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