Pumpkin muffins with a cream cheese center, delicious! These make such an amazing breakfast, I have been looking forward to them every morning.
These muffins have a recipe for the filling, but since I had a bowl of cream cheese icing in the fridge already, I figured I would give that a shot. It seemed like such a good idea! What I discovered after pulling the muffins out of the oven is that while cream cheese icing is delicious on top of cupcakes and cakes, it isn't exactly prime for the baking process. And now I know!
So I would definitely recommend giving the filling that the recipe suggests a try, the cream cheese icing that I used just bubbled right out of the muffins! About half of it soaked into the muffins, which in turn did make a delicious center, but the rest made a nice mess of my pans.
You can also put a streusel topping on them, which is in the original recipe, but we preferred them without it. I have included the topping in this recipe so you have the option when you make them. Trust me, you will thank me if you make them. They are that good.
The original recipe is from allrecipes.com, and can be found here. Please make them soon! :)
Pumpkin Cream Cheese Muffins
- Cream Cheese Filling
- 1 package (250 g) cream cheese
- 1 egg
- 1 tsp vanilla
- 3 tbsp brown sugar
- Streusel Topping
- 4 1/2 tbsp flour
- 5 tbsp sugar
- 3/4 tsp cinnamon
- 3 tbsp butter
- 1/4 cup rolled oats
- Muffin Recipe
- 2 1/2 cups flour
- 2 cups sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 1/3 cups canned pureed pumpkin (or one 398 ml can)
- 1/3 cup vegetable oil
- 2 tsp vanilla
- Preheat your oven to 375 F, and line 18 muffin cups with paper liners
- Beat the cream cheese, then add the egg, vanilla and brown sugar. Continue beating until smooth, then set aside for later
- If using the streusel topping: In a second bowl, mix together the flour, sugar, cinnamon and rolled oats. Then mix in the butter with a fork until crumbly. Set aside with the cream cheese filling.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a medium bowl add the pureed pumpkin, eggs, vegetable oil and vanilla, mixing well
- Pour the wet ingredients into the dry, and mix together until the batter is smooth
- Divide half of the batter between the 18 muffin cups (about 1 tablespoon in each)
- Add 1 tsp of cream cheese frosting on top of the batter, and then cover with the remaining batter
- Sprinkle with the streusel topping (if using) pressing it into the batter
- Bake for 20 to 25 minutes