Pumpkin cream cheese Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 389.2
- Total Fat: 21.9 g
- Cholesterol: 60.9 mg
- Sodium: 243.7 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
View full nutritional breakdown of Pumpkin cream cheese Muffins calories by ingredient
Introduction
These are basically a muffin with a bit of cream cheese frosting on top as a bonus. These things are sinful, so be careful. Great for enjoying in the fall as a special treat. Recipe (except for frosting) comes from annies-eats.com. These are basically a muffin with a bit of cream cheese frosting on top as a bonus. These things are sinful, so be careful. Great for enjoying in the fall as a special treat. Recipe (except for frosting) comes from annies-eats.com.Number of Servings: 24
Ingredients
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For the filling:
8 oz. cream cheese, softened
1 cup confectioners¡¯ sugar
For the streusel topping:
1/4 cup granulated sugar
1/4 c light brown sugar
5 tbsp. flour
1¨ö tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
For the muffins:
3 cups all-purpose 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 large eggs
2 cups sugar
2 cups pumpkin puree
1¨ù cups vegetable oil
For the frosting (taken from Cream Cheese Frosting II by Janni at allrecipes.com):
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Tips
*Make sure that the filling gets ample time to freeze. Otherwise, when you bake it, it will squirt out of the top or sides of the muffin.
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 mixture to a piece of plastic wrap and shape into a log about 1¨ö-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 oven to 350¢ª F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing 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 mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To make the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator till ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover 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 mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. Speed up this process by placing muffins in fridge or freezer for 10 minutes.
Spoon frosting into a piping bag fitted with tip. Pipe a couple tablespoons of frosting on the top of the muffin, just enough to basically cover the center of the top of the muffin. Refrigerate any leftovers, if there are any. ;) Enjoy.
Serving Size: Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user DEDRACD.
To make the muffins, preheat the oven to 350¢ª F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing 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 mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To make the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator till ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover 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 mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. Speed up this process by placing muffins in fridge or freezer for 10 minutes.
Spoon frosting into a piping bag fitted with tip. Pipe a couple tablespoons of frosting on the top of the muffin, just enough to basically cover the center of the top of the muffin. Refrigerate any leftovers, if there are any. ;) Enjoy.
Serving Size: Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user DEDRACD.