Tuesday, October 11, 2011

Pumpkin Cream Cheese Muffins

Now that it's officially fall, pumpkin is EVERYWHERE.  And I love it.

There are pumpkin lattes, pumpkin bread, pumpkin cupcakes, and these...

Pumpkin Muffins!

This recipe is a little complex, but the muffins remind me of the ones they sell at Starbucks.  They're pretty close to tasting like them too!

Happy Fall!

Pumpkin Cream Cheese Muffins

8oz. cream cheese, softened
1 cup powdered sugar

3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp + 1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
1 can canned pumpkin
1 1/4 cups vegetable oil

1/2 cup sugar
1 1/2 tsp. cinnamon
4 tbsp. cold unsalted butter (cut into pieces)

Combine cream cheese & powdered sugar in medium bowl until blended.  
Transfer mixture to a piece of plastic wrap, and roll into 1 1/2inch log.  
Refrigerate log for about 2 hours or until slightly firm.
Preheat oven to 350F.
Combine eggs, sugar, canned pumpkin, and vegetable in large mixing bowl.
Add in flour, spices, salt, & baking soda.
Using either a lined or greased muffin tin, fill 1/3 of tin wells with muffin mixture.
Slice cream cheese log into 24 equal pieces; add one to each individual muffin well; fill wells with remaining muffin mixture.
Sprinkle with topping (combine sugar, flour, & cinnamon in small bowl; mix in cubed butter with two forks and mix until topping is crumbly).
Bake for 20-25 minutes.
Transfer to wire rack and let cool!


  1. YUM!!!!!!!!!!!! definitely putting these on my pinterest. MISS YOU MEGGIE!!!! <3

  2. please, bake these and bring them next weekend!! ;)