Fill cups with pumpkin mixture until they're about 1/2 full. You end up with cheesecake spread evenly over the top! I also substitute canola oil for the olive oil. The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. Definitely recommend. Beat until smooth, then set aside. These were good when they were fresh, but not as good after sitting. Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. I liked this recipe alot better once I realized that! As others mentioned, I used veg. Yummy! On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Beat together until smooth. If you still have little "globs" of cream cheese floating around, it's perfect. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. How To Make Pumpkin Cream Cheese Muffins First make the filling, beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth. Thanks a bunch for posting this recipe. These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. It is a new family favorite! Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. For filling, beat cream cheese, sugar and syrup until smooth. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. Pumpkin cheesecake muffins … Next, in a large bowl, beat in eggs, vegetable oil, vanilla, … Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. Fill each muffin cup 1/3 of the way with batter. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Set aside. of brown sugar for the 5 tbsp. Also, don't mix it thoroughly. … I substituted 2 tbsp. Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. Preheat oven to 350°. It is a new family favorite! . (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Place pumpkin mixture in muffin cups about 1/2 full. Also, I used vegetable oil, instead of olive oil. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. Pumpkin cream cheese muffins are so moist and creamy! I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. Sometimes a use a struedel topping...yummy! This is basically the first thing I've ever baked successfully! Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. These muffins are the best! Nutrient information is not available for all ingredients. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. I like to get a little cream cheese in every bite – plus they just look prettier that way. No gift befits the food-obsessed people in your life like a cookbook. Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. Fold in … I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). It sounds like a lot of people are having issues with the filling being more of a topping. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Cool for 5 minutes before removing from pans to wire racks. I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. Also, don't mix it thoroughly. We loved getting their Pumpking Cream Cheese Muffins in the fall. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. Percent Daily Values are based on a 2,000 calorie diet. Preheat oven to 375 degrees F (190 degrees C). These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. I added 1 tsp. They are almost like Tim Horton's pumpkin muffins. I made a few changes. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. Directions. I highly recommend these muffins!! In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover you shouldnt see the cream cheese though the batter. . Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese … Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! It should still be fairly stiff when you add the remaining ingredients. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. =D I will definitely make these again, especially come Fall! I make double the cream cheese mixture (and I've never had a problem when the cream cheese touches the paper cup). If using walnuts, chop finely and sprinkle around the edges of the pumpkin spice muffin mixture. Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … You saved Pumpkin Cream Cheese Muffins to your. I followed the recipe closely. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. 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