Pumpkin Cream Cheese Muffins

Pumpkin, spices and sweetened cream cheese combine in these perfect fall muffins.
Pumpkin Cream Cheese Muffins

Can you guys believe it’s fall already!?! Like I said before, I’m actually looking forward to fall this year. For most people, the changing of the leaves indicates that it’s time for pumpkin EVERYTHING. From coffee to candles and everything in between, we all go crazy for pumpkin this time of year.

Pumpkin Cream Cheese Muffins

I personally, enjoy my love of pumpkin baked goods year-round. I made the muffins to share at a work breakfast potluck. We were raising money for the United Way and had a recommended $5 donation that was collected at the door. I was impressed with the spread! My co-workers are pretty talented in the kitchen.

Pumpkin Cream Cheese Muffins

It’s no surprise that these muffins were a hit. They’ve got all the warm fall flavors expected in a pumpkin muffin, along with a fun surprise of the cream cheese filling. Since making these the first time, I’ve made them a couple more times, with and without the topping. They’re tasty both ways, just a bit more sweet and indulgent with the topping included.

Pumpkin Cream Cheese Muffins

If you are looking for yet ANOTHER pumpkin recipe to try out this fall, give this one a shot.

Two Years Ago: Pumpkin Vanilla Cocktail with Spiced Sugar Rim and Apple 7-Layer Magic Bars
Three Years Ago: Roasted Beet and Goat Cheese Risotto and Neapolitan Cheesecake Cake
Four Years Ago: Smores Cupcakes
Six Years Ago: M&M Cookies

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Don’t forget to enter in my Power of Pink Challenge for your chance to win a $100 donation to the charity of your choice.

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Pumpkin Cream Cheese Muffins

Pumpkin, spices and sweetened cream cheese combine in these perfect fall muffins.

Yield: 24 muffins

Ingredients:

For the cream cheese filling
8 oz cream cheese, softened
1 cup powerdered sugar

For the muffins
3 cups flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
1 can pumpkin puree (~2 cups)
1 1/4 cups vegetable oil

For the topping
1/2 cup sugar
5 Tbsp flour
1 1/2 tsp ground cinnamon
4 Tbsp cold unsalted butter, cut into pieces

Directions:

For the filling
Combine the cream cheese and powdered sugar in a bowl and mix until well blended and smooth. Transfer to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log and wrap with a piece of foil. Chill in freezer until firm, ~2 hours.

For the muffins
Preheat the oven to 350 degF. Line muffin pans with muffin liners.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Whisk dry ingredients to blend.

In the bowl of a mixer, combine the eggs, sugar, pumpkin and oil. Mix on med-low until blended. Put mixer on low and add dry ingredients. Mix until just incorporated.

For the topping
Combine the sugar, flour and cinnamon in a small bowl. Whisk to blend. Add the butter and cut in to the dry ingredients with a pastry cutter or two forks until crumbly and coarse. Chill in fridge until ready to use.

To assemble the muffins
Remove the cream cheese filling log from the freezer and slice in to 24 pieces.

Fill each muffin liner with a small amount of batter. Add a slice of cream cheese into the muffin batter. Divide the rest of the batter between the muffins, covering the cream cheese filling.

Sprinkle some of the topping over each muffin.

Bake for 20-25 minutes. Cool on a wire rack before serving.

Recipe from Kristine's Kitchen

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9 Responses to “Pumpkin White Chocolate Chip Cookies (Bookmarked Recipes)”

  1. #
    1
    Robyn — September 29, 2008 at 7:02 pm

    These look great! I made first pumpkin recipe of the season yesterday as well. I love how it makes you kitchen smell great!

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    2
    Pam — September 29, 2008 at 8:47 pm

    These sound wonderful! Thanks for your entry!

  3. #
    3
    ttfn300 — September 29, 2008 at 11:01 pm

    ooh, i’m liking that combo of pumpkin and white chips!!

  4. #
    4
    Jen — September 30, 2008 at 1:39 pm

    Yes, the pumpkin white chocolate combo is awesome. I love fall baking!

  5. #
    5
    Natural Care — October 1, 2008 at 4:46 am

    Thanks for sharing delicious recipes.

  6. #
    6
    Tina — October 3, 2008 at 5:50 pm

    Those cookies sounds great!!!!!!!

  7. #
    7
    Jin Hooi — October 4, 2008 at 11:41 am

    I have never had pumpkin cookies before, these cookies look delicious !! I will sure give this a try very soon, thanks for sharing !!

  8. #
    8
    ~Amber~ — October 11, 2008 at 2:09 pm

    They look delicious! Some of mine were poofy and some were not. I chose to photograph the non-poofy one cause they looked best. 🙂

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    9
    Apaddie — September 5, 2011 at 5:09 pm

    These cookies are our seasonal favorite. We also use Butterscotch chips for variation. Fabulous!!

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