Cream Cheese Filled Pumpkin Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
• Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
• Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

Steps:

• Preheat oven to 375 degrees.
• Grease and flour 18 muffin cups.
• FILLING: Beat cream cheese until soft.
• Add egg, vanilla and brown sugar.
• Beat until smooth.
• Set aside.
• STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
• Add butter and cut it in with a fork until crumbly.
• Set aside.
• MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
• Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
• Beat together until smooth.
• Fill cups with pumpkin mixture until they're about 1/2 full.
• Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
• If you're using paper cups, try to keep cream cheese from touching the paper.
• Sprinkle on the streusel topping.
• Bake at 375 degrees for 20 to 25 minutes.

Steps:

• O.K. lets make a great muffin!
• Preheat oven 375°F.
• In a small bowl add cream cheese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
• For Muffins:.
• Mix the sugar, flour, baking powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
• With paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the Paper cups.
• Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
• Now top with the topping.
• Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon Butter. Cut in the butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
• Bake about 20 - 25 minutes or till done.

Steps:

• Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar.
• Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Fill prepared muffin cups.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.).
• Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• I liked these best at room temperature or even slightly chilled.

Steps:

• Preheat oven to 350°. For filling, beat cream cheese, sugar and syrup until smooth., In a large bowl, whisk together first seven muffin ingredients. In another bowl, whisk together eggs, pumpkin and oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries., Fill 12 paper-lined or greased muffin cups one-third full. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in muffin portion comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.
• Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.
• Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined - a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.
• Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.
• Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. , In a small bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy).
• To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
• To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
• Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
• Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
• Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
• Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Steps:

• Preheat oven to 350.
• Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
• Put it in the freezer while you mix and fill the pans, up to an hour.
• Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
• Mix all ingredients together (except cream cheese and nuts).
• Fill muffin tins (greased or paper cups) half full.
• Put cream cheese disc in the middle, pressing down.
• Sprinkle with 1 tsp chopped nuts.
• Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
• Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.