October is in full swing and that means that bloggers everywhere are embracing pumpkin as an ingredient. I must admit that pumpkin is not my favorite flavor, but I like it well enough. This month’s Dessert Challenge at Lady Behind The Curtain features pumpkin and cream cheese so I went searching for a new recipe to try.
I really like muffins and it was an easy decision when I found this recipe at Sweet & Crumby. Her recipe makes 24 muffins so I made a half batch instead. The muffins are really moist and have a great flavor, but if I make them again, I will probably sweeten the cream cheese just a tiny bit before I put it in the muffins. Otherwise, this was a really tasty treat!
1 1/2 cups all purpose flour
2 tsp. apple pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1 cup canned pumpkin
5 oz. vegetable oil
1 cup granulated sugar
2 eggs
4 oz. cream cheese, room temperature
4 tbsp. brown sugar
2 tbsp. unsalted butter
1 tsp. cinnamon
1/2 cup chopped pecans, toasted
Preheat oven to 350 degrees and put liners in a muffin pan. Sift the flour, spice, baking soda and salt together on a paper plate and set aside. In a large mixing bowl, combine the pumpkin, oil, sugar, and eggs. Add the dry ingredients to the wet and gently stir until combined. Don’t over mix the batter and don’t worry if there are a few lumps left.
Using a small cookie scoop, fill the muffin tins about 2/3 full. You will have a little batter left over. Cut the cream cheese into 12 pieces and put one piece into each muffin, pressing it down into the batter. Then spoon a little extra batter over the top to completely cover the cream cheese.
In a separate small bowl, combine the brown sugar, pecans, cinnamon and butter until crumbly. Sprinkle a little of the topping over each muffin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool and enjoy!
Please join me and others at the Lady Behind the Curtain Dessert Challenge.
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Thank you for the mention! So glad you liked these muffins. I have often wondered about whipping the cream cheese first with a little powdered sugar.
I am a big sweet fan so I will probably add a little sugar the next time I make them, but they were still really good.
When I saw that your recipe was so close to mine I had to immediately pop over and see how you made it! I’m glad our recipes are as different as they are (in case you don’t know, mine are the Pumpkin Cupcakes with Cream Cheese Kiss! Surprise). How fun that they are so the same but so different. What a fun dessert challenge this was!
This was fun and I think a lot of us thought of using the ingredients in muffins/cupcakes. Thanks for stopping by and commenting! Have a great day!
Oh, yum!!! I’ve made something similar and you’ve inspired me to make another batch!
I love the cream cheese filling in your muffins. I feel a dessert coming on in my kitchen, pronto.
I hope you like them as much as we did! Thanks so much for stopping by and commenting.
These would make me happy to get up in the morning! Beautiful!!
Thanks so much! They did make a great breakfast. 🙂
Hi, stopping by from the LBC challenge – these look delicious!
Thanks so much for stopping by and commenting! Have a great day!
Chocolate pumpkin muffins, very nice!
Hi, I am hopping over from four seasons blog hop. Thanks for joining the party. This is a must bake! While Pumpkin before fall is very cheap but the price in Singapore does’nt seems to differ. I presumed substitute with carrot is an alternative and I like the part of incorprating cream cheese and mix and bake method. Pin for future reference. Thanks for your sharing. Kenneth Goh (Guaishushu @ http://kwgls.wordpress.com)
Thanks for visiting and commenting! Cooked and mashed carrots might work and also, cooked and mashed sweet potato or yams would work as well. Hope it works for you!
I really like the surprise filling in this muffin! Thank yo so much for sharing it on our Four Seasons Blog Hop. Pinning now!
I love the cinnamon and pecan strussel that you put on these muffins with the fun little cream cheese surprise in the middle! Mmmm. Just pinned these!
The stusel was awesome! I could have eaten it by itself. Thanks for stopping by and commenting!
[…] inspiration of this recipe comes from one of the entries in the FOUR SEASONS BLOG HOP #22 – Pumpkin Cream Cheese Muffins. The blog owner, Ms. Christian had her version of pumpkin cream cheese muffins. In her muffins, she […]
Your Muffins look delicious, I love this combination. Thank you so much for sharing with Full Plate Thursday. Have a great week and come back soon!
Miz Helen
I love pumpkin cream cheese muffins, and these look much easier than the recipe I have, so I’ll definitely give them a try!
Thanks for sharing at Saturday Dishes, and I hope you’ll continue linking up as we take over the party!
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