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If y ou hav ent noticed, I make a lot of breakfast treats. Muffins, scones, bagels, etc. I bake lots
and lov e em all. But these these are my fav orite of all. The reigning champ of breakfast
treats. These are definitely one of the main food-related reasons I look forward to fall. Sure, I
can make them any time but they seem to taste best on a crisp fall morning when the sun rises a
little later than the day s before.
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2/23/13 Pumpkin Cream Cheese Muffins | Annie's Eats
I believ e originally these were meant to be a knock-off of a Starbucks bakery item. Iv e nev er
had the original so I hav e no basis for comparison, but its hard to imagine them being better
than the homemade v ersion. The streusel topping is not as chunky as some, and instead sort of
melts during baking to create a crackly cinnamon-sugar topping that giv es these an ex tra little
something. Be sure to mix and freeze the filling in adv ance so that it is ready to go when y ou
want to make the muffins. They may take a bit more time than y our av erage muffin, but are
totally worth it in the end. This is not a new recipe to the blog, but one that needed a little
updating with better pics and a printer-friendly v ersion. I hope y oull enjoy rediscov ering this
recipe, a true fav orite of mine.
INGREDIENTS
DIRECTIONS
To prepare the filling, combine the cream cheese and confectioners sugar in a medium
bowl and mix well until blended and smooth. Transfer the mix ture to a piece of plastic wrap
and shape into a log about 1 -inches in diameter. Smooth the plastic wrap tightly around
the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least
slightly firm, at least 2 hours.
To make the muffins, preheat the ov en to 350 F. Line muffin pans with paper liners. In a
medium bowl, combine the flour, cinnamon, nutmeg, clov es, pumpkin pie spice, salt and
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2/23/13 Pumpkin Cream Cheese Muffins | Annie's Eats
baking soda; whisk to blend. In the bowl of an electric mix er combine the eggs, sugar,
pumpkin puree and oil. Mix on medium-low speed until blended. With the mix er on low
speed, add in the dry ingredients, mix ing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to
blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two
forks until the mix ture is coarse and crumbly . Transfer to the refrigerator until ready to
use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to
cov er the bottom of the liner (1 -2 tablespoons). Slice the log of cream cheese filling into 24
equal pieces. Place a slice of the cream cheese mix ture into each muffin well. Div ide the
remaining batter among the muffin cups, placing on top of the cream cheese to cov er
completely . Sprinkle a small amount of the topping mix ture ov er each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serv ing. (It
may be hard to resist immediate consumption, but the cream cheese filling gets v ery hot!)
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JH R 5 months ago
I've made these several times and they are always a hit! the first time I made
them, I didn't have time to freeze the filling. They turned out so well, that I don't bother
freezing the filling at all. Instead, I fill a piping bag and put that in the fridge. When I'm
ready, I just pipe the filling on top of the bottom layer. They turn out perfectly, and
they're much easier to make.
20 1 Reply Share
Be tt 11 months ago
I love these muffins. I have made them twice now. I did substitute Tofutti
Cream Cheese and Pamela's Baking Gluten free flour as I can't have either of those. I
don't know what it does to the original. But everybody loves them with the
substitutions. Thanks a million!
Bett
3 Reply Share
A few tips:
Don't be afraid to "overfill" the muffin wells. This looked like a lot of batter, but I went
ahead and filled the wells generously and the muffins turned out perfectly and I had
exactly the right amount of batter!
Also, sprinkle on plenty of the crumb topping. I actually baked these in two batches
because I only have a single 12 cup muffin tin, I still had a lot of the crumb topping
after baking off the first batch so I added a more liberal amount the for the second
batch and those definitely turned out even tastier than the first! Don't be afraid to pile
the topping on there! I ended up with quite a bit of it leftover and I definitely wish I had
added more on the first batch.
As far as refrigeration, I baked these off last night, left them sitting out, and served
them late morning the next day. They tasted totally fine and the texture was great! I
went ahead and put the leftovers in the fridge though because I was worried about
letting the cream cheese sit at room temp long term, definitely don't want these babies
going bad before I've had a chance to enjoy the rest!
8 3 Reply Share
N a n cy a year ago
I am not a big fan of oil--especially canola oil which was the very first
genetically modified foodstuff we had foisted on us---Can-ola is genetically modified
rape seed oil from Canada.
Anyway, the butter worked well, I reduced it to just a tad more than 1 cup and of course
melted it first, and made these delicious pumpkin muffins that much more richly
delicious in taste and a great 'mouth feel' as they say!
Nancy
Mid-Michigan
17 11 Reply Share
To n i a a year ago
I made the pumpkin cream cheese muffins as "minis" - added 1 tablespoon of
amaretto to the cream cheese mixture and cut back on the powered sugar. These were
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2/23/13 Pumpkin Cream Cheese Muffins | Annie's Eats
amaretto to the cream cheese mixture and cut back on the powered sugar. These were
quite a hit this morning at work. Thanks for sharing the recipe.
2 1 Reply Share
H e a th e r 4 months ago
I made these last night! So so soooo yummy! I reduced the oil to 3/4 cup and
added an extra 1/2 cup of pumpkin and they turned out great!
1 Reply Share
Do these need to be refrigerated after baking because of the cream cheese filling? I
want to mail some to a friend but it will take 2 days to get there and I'm not sure about
the filling.
3 3 Reply Share
Su s a n n a h 3 months ago
I just made these and they seemed to fall into themselves in the center.
Did anyone else have this problem? I'm not sure why they did that. I think I followed
the recipe exactly.
0 Reply Share
Sh a n a 4 months ago
Made these a couple of weeks ago and we really enjoyed them! I took someone
else's tip on filling a piping bag and just making 24 balls and put that in the freezer--
very easy that way. Thanks for another great recipe!
0 Reply Share
Ke l l y F 4 months ago
Not that these need any more hype, but I finally made them this weekend and
I'm soooo glad! The recipe is perfect. As others have mentioned, there's plenty of
topping, so use as much as you want. I piled mine on and still had leftovers. Next time
I'll probably use a little less, as the topping started to crack and fall off of some of the
more heavily topped muffins. Either way, totally delicious!
0 Reply Share
Wh i tn e y 4 months ago
Love these muffins!! I followed a suggestion below to freeze dollops of the
cream cheese mixture (placed on greased wax paper) to use instead of the log. It
worked like a charm! I had a bit of batter and crumb mixture left over, so made a mini
pumpkin loaf :) Will use this recipe again and again! Thanks.
0 Reply Share
re n a 4 months ago
Hi,
I'm going to make this delish looking muffins this weekend. I was thinking if i could use
whole wheat pastry flour instead of regular flour??
0 Reply Share
Ma ri e .L a u re n ce 4 months ago
Loook reallyy Yummie !! I will try themm veryy Soon :)
0 Reply Share
ri g h ts i d e o u t 5 months ago
I made these for friends and coworkers yesterday and I've had nothing but
rave reviews! I've told them that anything I make from your website is guaranteed to
be delicious :) Love your site, love your recipes, and LOVE your photos. Thanks!
0 Reply Share
D e b ra Pi w e k 5 months ago
My Whole family devoured these, even my selective younger son and my
oldest son even took a picture of them cooling in the pans, they looked so good! I am
bringing these to our next office pot luck lunch.Calorie count?
0 Reply Share
L a u re n 5 months ago
Made these last night so good! I did not freeze the filling though, I put it in the
fridge while making the batter and topping then just scooped about a tbs on top of the
batter. Then I used a fork to swirl in a little, topped with about a teaspoon or so of the
topping and baked! So, it was more of a cheesecake topping than a filling but so good
when you don't have time to freeze!
0 Reply Share
Wi l l 5 months ago
These are just as wonderful as the ratings imply. I stuck by the recipe and even
though they are involved for muffins, they are SO worth the effort.
Only recommendation I'd add is to allow plenty of time for the cream cheese/sugar
mixture to freeze.
0 Reply Share
Ju d y Ta ra b e k 5 months ago
I am planning on making these muffins tomorrow and before I go to the
grocery store I have one question: Is pumpkin puree the same as the pumpkin in the
can? Thanks in advance for your help in this matter and I can't wait to make these
yummy looking muffins!
0 Reply Share
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2/23/13 Pumpkin Cream Cheese Muffins | Annie's Eats
Bi g C 5 months ago
I was wondering if anyone tried to make these vegan? I heard that you could
replace eggs with 3 T flax seed (ground) and 3 T water and 1/8 of a tsp of baking
powder. I guess vegan bakeries do it all the time.Anybody know about this?
0 Reply Share
Em m y 5 months ago
I made these last night and they are amazing! I recommend making the filling
and the crumb mixture first, and then starting the actual batter. (My batter was sitting
around awhile.) For me, the measurements were perfect for 24 regular sized muffins.
What a great fall recipe!
0 Reply Share
ka re n d r2 5 5 months ago
Definitely must try this recipe ! Just wondering though, instead of eggs, could
I use a carton of eggs whites? If so, how many cups?
0 Reply Share
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