Pumpkin Pecan Cream Cheese Muffins Recipes

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:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients in large bowl (you can mix the pecans in here if you wish, or fold them in at the end).
• Mix wet ingredients (except for cream cheese) in a smaller bowl.
• Add wet ingredients to dry and stir gently until just mixed.
• Coat your muffin pan with non-stick cooking spray.
• Using half the batter, divide it among the 12 cups (they will be fairly full).
• Cut your cube of cream cheese into 24 pieces and press one piece into each muffin cup. (If you want, you can roll it in your hands to make it a cylinder or ball rather than a square.).
• Top each with a pecan half (or if you have pecan pieces, you can arrange them on top in a cute pattern).
• Bake for 15-20 minutes.
• Remove to wire rack and bake the next batch.
• Try not to eat them all yourself! :).

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.

Steps:

• Make Filling a few hours before you begin your muffins. For Filling: In a medium bowl, blend cinnamon and sugar. Add softened cream cheese, mix until smooth. Add Vanilla, stir until combined. Form the mixture into a 14 inch log on a piece of plastic wrap, wrap it, and FREEZE it for at least 2 hours. While it was in the freezer, I formed mine into more of square shaped log when it became more shapeable. (My first try I tried wrapping it in wax paper....I don't recommend this at all. The filling stuck to the paper even after it was frozen. ) When frozen, Slice into 14-1 inch squares
• Before making the Pecan Streusel, combine the vanilla and the cinnamon with a fork in a small (very small) to make a paste; I did mine as I made the filling. Set it aside to air dry (Just trust me on this, it gives the cinnamon a unique warm flavor unlike mixing them separately to the recipe). Blend together all the dry ingredients (including the vanilla infused cinnamon), mix in butter until well combined. Set aside.
• Preheat oven to 350 degrees, Line jumbo muffin tin (s) with paper liners; set aside.
• For Muffins: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a large bowl combine eggs, sugar, pumpkin puree, oil, and vanilla. Mix until well blended on medium-low speed. With the mixer on LOW speed, gradually add the dry ingredients until just combined.
• To assemble muffins: Fill each muffin well with 2 T of batter (or just enough to cover the bottom). Place a slice of filling into each of the cups. Divide the remaining batter among the muffin cups to completely cover the filling slices. Spoon streusel topping over each of the cups. (Be fairly generous as it will form a nice crispy muffin top). Gently press the streusel down into the wet muffin mixture so it adheres to the muffin. Bake for 30-35 minutes. (Now your home will smell amazing) Remove from oven, let cool in pan for 5 minutes before placing them onto wire racks to cool completely.
• *Warning, don't dig in too quickly , the cream cheese filling can/will burn you!* I was VERY skeptical of the filling process as I thought it would totally melt into the muffin and make it mush. I was pleasantly surprised when I bit into my muffin and had all the filling still in its place and nicely incorporated into the muffin.

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.