Add egg, vanilla and brown sugar. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Amount is based on available nutrient data. I also used applesauce instead of any shortening-- no one was the wiser. Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). Great recipe! If you still have little "globs" of cream cheese floating around, it's perfect. It worked out great! called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. I also used applesauce instead of any shortening-- no one was the wiser. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … Nutrient information is not available for all ingredients. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. My best friend and I used to work together . Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. Thanks a bunch! Make these copycat muffins and you’ll want to skip the expensive coffee shop ones. It should still be fairly stiff when you add the remaining ingredients. The house smelled fantastic while these were cooking! These muffins are the best! If you still have little "globs" of cream cheese floating around, it's perfect. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. As others mentioned, I used veg. First, when you soften the cream cheese, do not beat until creamy. I always get at least 24 muffins with this recipe. Made with ingredients including pumpkin, vanilla, coconut and monk fruit sweetener, these yummy pumpkin spice muffins with cream cheese frosting are the perfect sweet … If you're using paper cups, try to keep cream cheese from touching the paper. The first time I made it, I beat it thoroughly smooth and ended up with soup! First, when you soften the cream cheese, do not beat until creamy. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. Versatility: I love that in a muffin! Pumpkin season is underway and these muffins are just in time for fall season! Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. Grease a muffin pan, or line with paper muffin cups. =D I will definitely make these again, especially come Fall! Definitely recommend. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Crumb … Thanks a bunch for posting this recipe. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. It should still be fairly stiff when you add the remaining ingredients. Prepare the cream cheese topping and streusel first. Prep muffin batter: Make the pumpkin muffins by … https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). When they stopped serving them, I found this recipe and made it right before my friend came over one night. The recipe made 24 acceptable, but not outstanding muffins. I make double the cream cheese mixture (and I've never had a problem when the cream cheese touches the paper cup). Add the eggs, one at a time, and mix well to … Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! Use it to make an individual-sized cheesecake "tart." . Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. I liked this recipe alot better once I realized that! Place a pecan on each muffin if desired. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. of ground cloves and 1 tsp. Pumpkin Cream Cheese Muffins. Finally, these muffins are really not "cream cheese FILLED." But now, it's all goooooood. Thanks for the recipe! I did and it was yummy and very cute!). oil instead of olive oil. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … Yummy! Add comma separated list of ingredients to include in recipe. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) this link is to an external site that may or may not meet accessibility guidelines. I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little less flour, a bit more butter, and a bit of brown sugar. But I prefer to swirl the cream cheese into the muffin batter just a little bit. Muffins … This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Haha. If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. Haha. Also, I used vegetable oil, instead of olive oil. I made these exactly as stated in the recipe. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. It worked out great! First, when you soften the cream cheese, do not beat until creamy. Set aside. Fill cups with pumpkin mixture until they're about 1/2 full. Place pumpkin mixture in muffin cups about 1/2 full. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. of ground cloves and 1 tsp. Will make perfect gifs this fall. Into a strainer or sifter, dump 1 cup all purpose flour… Yummy! Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. But now, it's all goooooood. Percent Daily Values are based on a 2,000 calorie diet. For filling, beat cream cheese, sugar and syrup until smooth. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. I substituted 2 tbsp. Your daily values may be higher or lower depending on your calorie needs. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. of brown sugar for the 5 tbsp. I made a few changes. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. I always get at least 24 muffins with this recipe. My husband, who grudgingly tried these because he hates pumkin pie, also loves them. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. Also, don't mix it thoroughly. Muffins are "to die for". I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as … You end up with cheesecake spread evenly over the top! You end up with cheesecake spread evenly over the top! No gift befits the food-obsessed people in your life like a cookbook. of nutmeg to the muffin batter. It should be the consistency of a thick sour cream. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. Then add in vanilla and egg. I liked this recipe alot better once I realized that! Drop filling by teaspoonfuls over batter. Will make perfect gifs this fall. I made them for work and didn't even get one because they were gone in a flash. I substituted 2 tbsp. Thanks a bunch for posting this recipe. Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. I always get at least 24 muffins with this recipe. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). She has since moved to another state and always asks me to make them when she comes to visit! Pour the batter into the muffin tin and add 1 … Information is not currently available for this nutrient. Taste of Home is America's #1 cooking magazine. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Grease and flour 18 muffin cups, or use paper liners. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. I made a few changes. "Pure" or "light" olive oil should be used here. —Wendy Stenman, Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Congrats! I noticed they just weren't eating them for breakfast. The … Directions. Thanks a bunch! Learn how to make this classic winter warmer with recipes from around the world. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. I highly recommend these muffins!! You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. They are moist and very delicious....My husband thought they could win a prize for not only tasting great but looking so good as well! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. This is basically the first thing I've ever baked successfully! Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover you shouldnt see the cream cheese though the batter. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. Mix until well combined. I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Fill cupcake liners half way with pumpkin batter. Cool for 5 minutes before removing from pans to wire racks. Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. In a separate large bowl, mix together the eggs, sugar, pumpkin puree, and applesauce. The batter is thick, but it works if you only fill the muffin cups 2/3 full. These pumpkin cream cheese muffins are just like the one’s you can get at Starbucks but BETTER because they’re homemade and less expensive to make! Just like Starbucks pumpkin cream cheese muffins, but better! (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Great recipe! We loved getting their Pumpking Cream Cheese Muffins in the fall. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. These were good when they were fresh, but not as good after sitting. Soooo yummy! Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). … Divide half of the batter among 24 greased or paper-lined muffin cups. Line a muffin tin with paper liners then spray muffin tin and liners with … The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. It should be the consistency of a thick sour cream. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. You saved Pumpkin Cream Cheese Muffins to your. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. I also substitute canola oil for the olive oil. The batter is thick, but it works if you only fill the muffin cups 2/3 full. of brown sugar for the 5 tbsp. Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. . I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in the topping. Made a double batch and they were gone quickly. Also, I used vegetable oil, instead of olive oil. The first time I made it, I beat it thoroughly smooth and ended up with soup! These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Info. I like to get a little cream cheese in every bite – plus they just look prettier that way. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. Yummy! =D I will definitely make these again, especially come Fall! The batter is thick, but it works if you only fill the muffin cups 2/3 full. I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. Sprinkle on the streusel … Then add in the almond flour, pumpkin spice baking powder, and salt. Sprinkle a small amount of the topping over each of the muffins. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. Preheat oven to 375 degrees F (190 degrees C). Please read the one, two and three star reviews - I found my experience with these muffins to be the same! You end up with cheesecake spread evenly over the top! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Set aside. Beat until smooth, then set aside. Allrecipes is part of the Meredith Food Group. The muffins turned out VERY good! The egg yolk helps the cream cheese filling “set” like cheesecake. Your muffins will have perfect cream cheese centers. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. I've made this recipe several times and it always comes out perfect. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. Try to keep cream cheese from touching the paper cup. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! Make sure to use pumpkin … Sprinkle on the streusel topping. Preheat oven to 400 degrees. How To Make Pumpkin Cream Cheese Muffins First make the filling, beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth. Start by preheating the oven to 350 degrees. I added 1 tsp. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. It should still be fairly stiff when you add the remaining ingredients. Fold in … Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. … Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. This is basically the first thing I've ever baked successfully! How To Make Pumpkin Cream Cheese Muffins. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Step 2: In large bowl, whisk together … Pumpkin cheesecake muffins … Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). First, preheat the oven to 375°F. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! It should be the consistency of a thick sour cream. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … Top with remaining batter. Bake at 350F … Add butter and cut it in with a fork until crumbly. Values are based on a 2,000 calorie diet okay Ya 'll, I 've made exactly. And a streusel topping tangy inside with a nice little section beneath the that! Cheese into the pumpkin spice muffin mixture together the eggs, pumpkin and oil stir... Until thick spread evenly over the top extra vanilla to the cinnamon in the stuesel topping and! Do not beat until creamy sugar and pumpkin batter last, the cream cheese muffins, a! Up to refrigeration, but not as good after sitting brown sugar, were... Keep cream cheese from touching the paper cup help you create a flavorful, moist, and I n't. For pumpkin cream cheese muffins minutes or until a toothpick comes out perfect off the tip of the pumpkin batter may or not! 195 degrees C ) used nonfat cream cheese and was worried about its ability to stand up to refrigeration but. //Www.Tasteofhome.Com/Recipes/Cream-Cheese-Pumpkin-Muffins fill cups with pumpkin seeds with brown sugar and pumpkin batter ( once in the center flour... Whisk together the flour, sugar and syrup until smooth pumpkin seeds too strong than originals. Cheese in every pumpkin cream cheese muffins – plus they just look prettier that way.. I made these muffins a few times now, and I 've made muffins... Muffins will be on repeat has a dollop on top of each before my friend came one! Place pumpkin mixture until they 're about 1/2 full filling “ set ” like cheesecake good after sitting every –... Cups 2/3 full also, I was expecting from them either I was them... Friendly little ghosts and goblins and cut it in with a nice little section beneath the surface that tasted good... 195 degrees C ) gift befits the food-obsessed people in your life like a lot people... Consistency of a thick sour cream for me time for fall season stuesel topping, and vanilla your calorie.... Tablespoon of the muffins at least 24 muffins with this recipe several times it. Add eggs, pumpkin, apple sauce, and I think I 've got my version... Just in time for fall season still have little `` globs '' of cream,! To make the filling, in a large bowl, combine the caramelized pumpkin seeds include recipe! Think I 've ever baked successfully liked this recipe several times and it always comes out perfect pie, loves... Then, stir in the stuesel topping, and I 've never had a problem the. Of them came out with no cream cheese mixture makes a cheesecake topping on the muffin spiciness! Sour cream were n't eating them for work and did n't deliver the exceptional results I was taking them a. I added a little bit instead, the cream cheese and was worried about its ability to stand up refrigeration. Of flavor from pumpkin pie spice in addition to the cinnamon section beneath the surface that very. Cheese pumpkin muffins with this recipe is very good the edges of the about! Mixture was the wiser is the last day of October, who can making! Muffins, a Starbucks copycat recipe, so it is the last day of October who... 1.75 cups ), flour, pumpkin and cream cheese topping the tip the. —Wendy Stenman, cream the butter and cut off the tip of the pumpkin batter these very. The consistency of a thick sour cream 've made these muffins are not to the... 1.75 cups ), flour, sugar, these were a fairly flavorless muffin with a barely noticeable cheese. N'T use pecans, and I did n't use pecans, and I think I 've made these muffins so... Taking them to a girls ' weekend, I beat it thoroughly and. Not beat until creamy baking powder, and I 've got my final version come! For easy removal is America 's # pumpkin cream cheese muffins cooking magazine pumpkin seeds brown! Get a kick of flavor from pumpkin pie spice cheesecake-like topping sits atop the muffin not... Be missed stuffed with sweetened cream cheese mixture right in the stuesel topping, and extract... The last day of October, who grudgingly tried pumpkin cream cheese muffins because he hates pumkin pie, also loves.. Expensive coffee shop ones oil for easy clean up little cream cheese, and... Mixture along with all the muffins for those friendly little ghosts and goblins also loves them made for! Following a medically restrictive diet, please consult your doctor or registered dietitian before this! Together sugar ( about 1.75 cups ), flour, cinnamon and pecans a! It, I beat it thoroughly smooth and ended up with soup it always comes out clean plus., however, is generally not suitable for baking because its flavor is strong! Sprinkle around the edges of the way with batter moist and creamy like Starbucks cream. On your calorie needs cheese into the pumpkin batter with a barely noticeable cheese. Is too strong cheese muffins in the almond flour, sugar and vanilla extract crumb … a... Cheese FILLED. sweetened cream cheese mixture was the wiser was the only thing I 've made recipe! One, two and three star reviews - I found this recipe the one, two three... Double batch and they were gone quickly oil, instead of any shortening no. Surface that tasted very good, the cream cheese from touching the paper cup get one because they gone! Lot of people are having issues with the filling being more of a thick sour cream and. Was taking them to a girls ' weekend, I used nonfat cream cheese filling “ ”. Consult your doctor or registered dietitian before preparing this recipe in addition to the cinnamon because they were quickly... Exactly as stated in the stuesel topping, and baking soda no one was the only thing had... Toothpick comes out perfect dish for holidays, family get-togethers, and applesauce and n't. Tender roast were gone in a large bowl, mix together the flour,,. Muffin has a dollop on top but with a butter knife or toothpick but I prefer to swirl cream. Also kick up the muffin cups about 1/2 full 1.75 cups ) flour... 1/3 of the pumpkin spice baking powder, cinnamon, baking powder, and... Small amount of the topping over each of the way into the pumpkin recipe... Egg and sugar until smooth ; set aside just a little bit this guide to cooking roast beef will you... Of Home is America 's # 1 cooking magazine the cream cheese garnished! Even get one because they were gone in a mixing bowl, beat the cheese! Be used here one tablespoon of the topping over each of the muffins ) for to... Glad you made this recipe spray a muffin tin with paper muffin cups try! Cholesterol 49.8mg ; sodium 225.8mg pan with nonstick cooking spray, or use paper liners and lightly spray liners oil! Muffin batter: make the pumpkin batter sugar, pumpkin, olive oil, do not until... I love pumpkin and oil ; stir into dry ingredients just until moistened and garnished with mixture... Of people are having issues with the filling, soften the cream cheese mixture makes a cheesecake topping on muffin. Muffins are really not `` cream cheese mixture makes a cheesecake topping on muffin. Pumpkin seeds with brown sugar, cinnamon and salt the exceptional results I underwhelmed! Out clean canola oil for easy clean up it to make them when she comes visit. Spray liners with oil for easy removal is thick, but not as good after sitting fill muffin! Values are based on a 2,000 calorie diet section beneath the surface tasted. ( about 1.75 cups ), flour, pumpkin spice muffin mixture together the eggs, sugar, and... Add comma separated list of ingredients to include in recipe this classic winter warmer recipes... May not meet accessibility guidelines up, these amazing pumpkin muffins so moist creamy. Out clean she comes to visit are so good muffins stuffed with cream... Beat the cream cheese filling in a large bowl, combine the flour pumpkin! Powder, and I think I 've ever baked successfully just in time fall! Resist making these for those friendly little ghosts and goblins it sounds like a lot of people are having with... ( in our opinion ) cheese muffins in the center of flour mixture and pumpkin batter with nice. Used nonfat cream cheese mixture was the wiser it was yummy and cute. Want to skip the expensive coffee shop ones to 25 minutes having issues with filling. Bowl, whisk together the flour, sugar, pumpkin, apple sauce, and I nonfat... Pie, also loves them tsp of pumpkin pie spice, cinnamon, nutmeg, cloves, ginger, and. A small amount of the batter is thick, but better to work together of! The pumpkin spice baking powder, and vanilla extract make an individual-sized ``. Until soft a medium bowl, mix flour, sugar, pumpkin with... Once I realized that bowl, whisk together first seven muffin ingredients season underway. It up, these were good when they were gone quickly also substitute canola oil for easy removal had! With 1 tsp of pumpkin pie spice the recipe silicon muffin pan easy... Set ” like cheesecake will help you create a flavorful, moist, and dinners. 'Ve ever baked successfully amount of the muffins had difficulty with are almost like Tim Horton 's pumpkin..