Pumpkin Muffins with Cream Cheese Filling
Fall is here (even though it’s still 90 out) and that means autumn flavors abound. My favorite fall flavor is anything pumpkin… lattes, bread, ice cream, pie just to name a few. So to start my pumpkin kick I thought I’d share my favorite pumpkin muffin recipe. This is the real deal—super moist muffins with a similar to texture to pumpkin bread (and similar to those delicious ones you get at Starbucks). And the best part? They are filled with a delicious cream cheese filling.
Pumpkin Muffins with Cream Cheese Filling Recipe
Servings: 1 dozen, regular size muffins
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon pumpkin pie spice (I didn’t have any so I substituted it with about 1/8 tsp. extra of all the spices)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup packed brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 2 tablespoons vegetable oil
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1/4 cup chopped pecans or walnuts (optional)
• 4 ounces cream cheese (1/2 block) softened
• Powdered sugar
1. Preheat the oven to 350 degrees and line a muffin pan with paper liners or spray with cooking spray (I used baking cups which are awesome because you don’t need to use a baking pan, you just place them on a baking sheet). Mix the flour, cinnamon, nutmeg, allspice, pumpkin pie spice, ginger, salt and baking soda in a large bowl.
2. In another large bowl (preferably the bowl of an electric mixer if you have one) beat the sugar and eggs until well blended. Add the dry ingredients to the sugar and egg mixture in a couple stages (to avoid getting flour all over your kitchen!) and mix until combined. No need to beat at a high speed, you don’t want to over mix the batter. Carefully fill each muffin cup about 2/3-3/4 of the way full. This batter is pretty dense and doesn’t rise very much. If you want to add nuts, go ahead and sprinkle some on each muffin. Bake for about 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely on a wire rack.
3. Meanwhile, wash and dry your mixing bowl. Then beat the softened cream cheese and powered sugar until smooth. I didn’t specify a particular amount because it’s really to taste. I like the filling to taste slightly tart (and more cheesy than sweet). I would start with a 1/4 cup at a time and stop when it’s sweet enough for your liking. Place the filling in a pastry bag (or large zip top bag) with a pastry filling tip (or a regular round piping tip). Then poke the top of each muffin and fill it with the cream cheese filling. If you don’t have a filling tip, you can use a small pairing knife to cut a hole on the top off the muffin (like you’re craving a pumpkin) and just pipe the filling in.