Pumpkin Cream Cheese Muffins
I don’t know about you all. But I absolutely adore Fall for so many reasons. One of those is …. pumpkin season. Pumpkin donuts, pumpkin lattes, pumpkin cream cakes and, of course, Pumpkin Cream Cheese Muffins. I am completely (and probably intolerably, according to my husband) addicted to pumpkin flavor things. I love it. And, bonus, my kids (so far, before I completely burn them out on it) are too! So one of our favorite breakfasts for the season is Pumpkin Cream Cheese Muffins. They are so simple, but come out looking incredibly fancy like something from a coffee shop.
Pumpkin Cream Cheese Muffins
Author/Source:
Kristi @ Onceamonthmom.com
Ingredients:
- 3 cups flour (I sometimes use a mix of white and whole wheat pastry, but all white works great, too)
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons cloves
- 0.25 teaspoons ginger
- 1 teaspoons salt
- 1 teaspoons baking soda
- 4 medium eggs
- 2 cups sugar
- 2 cups pumpkin, pureed (1 can pure pumpkin; not pie mix)
- 1.25 cups oil
- 8 ounces cream cheese
- 0.5 cups walnuts, chopped
Directions:
Roll cream cheese into a log with parchment paper. Freeze briefly (up to an hour).
Meanwhile, Preheat oven to 350. Mix all remaining ingredients, except nuts. Mix dry. Then wet. Then combine the two. Fill greased muffin tins about 1/2 full.
Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.Place cheese disks into center of batter, pushing down. Top with nuts and bake 20-25 minutes. Cool five minutes, remove to rack.
Freezing Directions:
Allow to cool completely and divide among freezer bags. Freeze.
Thaw. Heat in microwave for about 30 seconds.
Servings: 8 (24 muffins)
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Monday Mania at The Healthy Home Economist (Real Food)
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegan)
I love ‘pumpkin season’ too, and your muffins sound so good. I love how easy they sound as well. Thank you so much for sharing the recipe!
They are sooooo easy. You’d think it’d be more difficult to “stuff” a muffin. Thank goodness it’s not. :)
I’m totally craving pumpkin lately…these look delicious!
These look so Yummy! Coming over from Mouthwatering Mondays! Thank you for sharing!
These look amazing. I can’t WAIT to make these :)
I wonder what it would taste like if you added some spices, some pumpkin pie filling or something like that to the cream cheese. Then refrig. again to firm up before rolling into log and proceeding as above?? Just curious–might have to try it myself. :)
Definitely worth the experiment! Sounds yummy. Maybe try it on half or a quarter of a batch and the rest “normal” cream cheese? Let us know how it turns out if you try it.
These sound amazing. Thanks for sharing this one!
These look so yummy. I am thinking on making these for our teacher’s soon…
i was wondering if there was a way to substitute the sugar with another sweetner like honey. we are trying to stay away from all refined foods. my son is having health issues and i’m hoping that changing his diet will boost his immune system.
You could use raw or organic sugar, or stevia, I believe. If you use honey, you might need to add a bit more flour if the batter is too runny.
I have a child who was on a restricted diet for health issues, I learned to bake with Maple Syrup.
Maple Syrup is sweeter than sugar so when replacing sugar in a recipe we use less maple syrup (use 3/4 cup for every 1 cup of sugar) and cut back (3 tablespoons) on the other liquids in the recipe. Add 1/4 teaspoon baking soda per cup of Maple Syrup.
They are so good. I don’t know if they will make it to the freezer. Thanks for the recipes
Made these this morning – delicious. Agree with other comments about the sugar and substituting something else to cut down. If I experiment and come up with something, I’ll post.
I just made these and thought that they’re delecious! Next time, I will add spices to the cheesecake as well to add a bit of flavor to that as well. I used half of the desired amount of oil and for the other half used unsweetened applesauce. I love this recipe and will use it often. Thanks for sharing!
I am making this tomorrow. yum!
These turned out great!
I cut the cream cheese block in half (lengthwise) and put the 2 pieces end to end to help start the log.
This recipe made 30 muffins for me when filled about 2/3 full. Yum!
Yum!!! Turned out fabulous. I halved the sugar, using 1/2 c. brown and 1/2 c. white, and also used applesauce in place of the oil. I’m not a huge cream cheese lover, so I only used about 3/4 of the whole package. My kitchen smells amazing, and my tastebuds are happy. Thanks!!!
How much applesauce did you use in place of the oil? The amount it called for? Can I gluten free flour be used in this recipe along with Coconut oil?
These muffins are delicious and look so fancy…like something from a coffee shop! I did make a few changes based on what I had on hand. I didn’t want to have to buy the individual spices so i just used 6 teaspoons of pumpkin pie spice instead. I also had cashews in the pantry instead of walnuts, so I threw those on top.
Pumpkin pie spice is perfect! And cashews sound like a delicious alternative. I might try that one myself. I’ve had pecans and toasted pumpkin seeds before, but Not yet cashews. Thanks for sharing and I’m glad you enjoyed the recipe.
[...] works pretty well. We bake through all the usual pumpkin recipes. . .pumpkin bread, pumpkin bars, pumpkin muffins, pumpkin crunch, Catie’s Pumpkin [...]
If you put a little brown sugar on top with the nuts it makes them even more special. Love these!!