Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

(copycat recipe)

from www.crazyforcrust.com/2013/11/pumpkin-cream-cheese-muffins/

This week a nice listener emailed us with came a recipe she found that is supposed to taste like the Pumpkin cream cheese muffins from that coffee house that has stars!! She heard Arnie talk about how much he loves them and thought I could bake them for Arnie since I love to bake, win win for all! I thought what a great idea I think I will do just that.The recipe comes from a blog called Crazy for Crust and wow what an awesome blog there are lots of great recipes to try out, I have added this blog to my Fav’s!

It’s an easy recipe to follow although #epicfail on me using way too much cream cheese which you will see below!! When the recipe says to use 1 tablespoon cream cheese mixture on each muffin only use 1 tablespoon!! The muffin part is moist and just the right amount of pumpkin taste, I don’t know if these taste like the coffee houses muffins I actually haven’t had that flavor of muffin there, but I am sure when Arnie tastes them he will let us know!!

Muffin Ingredients (makes 18 muffins)

1 cup sugar

1/3 cup vegetable oil

1 cup pumpkin puree (pure pumpkin no pumpkin pie mix)

2 eggs

¼ cup milk

2 teaspoons pumpkin pie spice

¼ teaspoon salt

1 teaspoon baking soda

2 cups sifted all purpose flour

Cream Cheese Filling

8 ounces cream cheese, softened

½ cup sugar

1 teaspoon vanilla

Pumpkin seeds, optional

Preheat oven to 350 degrees. Put your liners in your muffin tins.

In a large bowl stir pumpkin, oil and sugar, don’t use a mixer do this by hand, I used a mixing spoon. Then stir in eggs, pumpkin pie spice, salt and baking soda.

Add 1 cup flour, stir, add the milk and stir, then stir in the other 1 cup of flour. Divide the batter evenly among the muffin pans. Fill each liner ½ full.

Combine the cream cheese, sugar and vanilla once its all stirred together put 1 tablespoon of the cream cheese mixture on top of each muffin. If you are using the pumpkin seeds sprinkle 4 to 5 on top.

Bake for around 15 minutes, insert a toothpick into the muffin part and if it comes out with a few crumbs stuck to it they should be done. For 5 minutes let the muffins cool before serving. Left over muffins put in the refrigerator, these can also be frozen for quick breakfasts.


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