Cinnamon Cream Cheese Pumpkin Muffins

Pumpkin Muffins

The weather has been beautiful here in Atlanta, which has put me in the mood for some serious fall cooking. And by fall cooking I mean … pumpkin, apples, and cinnamon. These are my favorite fall ingredients! How ’bout you?

My sister makes an amazing pumpkin roll and these muffins totally remind me a pumpkin roll in muffin form. The batter is very similar in taste and texture to a pumpkin cake, and the cream cheese filling is yummo, especially with the cinnamon. As all baked goods, these are awesome out of the oven (with fresh coffee, outside, in the fall breeze). But, to recreate the out-of-oven experience, simply zap in the micro for 15 seconds and they are warm and soft. 🙂

Cinnamon Cream Cheese Stuffed Pumpkin Muffins
 
Recipe Type: Dessert
Author: Barely adapted, King Arthur Flour
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
Ingredients
  • 1 cup pumpkin purée (about half a standard 15-ounce can)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 3 tablespoons vegetable oil
  • 1/4 cup dark corn syrup
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup milk (I used almond milk)
  • 1 1/2 cups Unbleached All-Purpose Flour
  • 8-ounce package cream cheese (I used Neufchatel cheese, this or low-fat is fine)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers.
  2. To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider or corn syrup, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
  3. Add the flour and mix until well combined.
  4. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 10 second increments, stirring after each round, until warm and easy to mix. Stir in the sugar and cinnamon.
  5. Drop about 1 heaping tablespoon of the batter into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 1-2 tablespoons of batter.
  6. Bake the muffins for 18 to 20 minutes, until a cake tester inserted in the center comes out crumb-free.
  7. Remove the muffins from the oven and transfer them to a rack to cool.
 
Notes
The original recipe called for 2 tbsp. each of batter on the bottom and the top. I did this to the bottom but then ran out of batter for the tops. I therefore modified the recipe to about 1 tbsp. on bottom, then 1 tbsp. filling, then 1 tbsp. on top. You may end up with more batter at the top, but I figure that beats having too little to finish the muffins. 🙂

Pumpkin Muffins1

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