The Story:
Have you heard about the pumpkin situation? Well I’m not sure if it’s true, but there is going to be a shortage of pumpkin! Ah! The world must be coming to an end.
When I heard about this last year, I honestly started to panic because I love pumpkin things so much. Pumpkin pie, pumpkin muffins, pumpkin ice cream, pumpkin cookies, I even put pumpkin in my Slimfast shakes.
So now every time I go to the grocery store, I buy a can of pumpkin, so that if this shortage really does happen, I will be prepared.
To celebrate the start of the Fall season, I broke into my incredible pumpkin stash and found this beautiful recipe.
Pumpkin Muffins with Cream Cheese Centers
Muffins:
3 cups flour
3-4 teaspoons pumpkin (or apple) pie spice, whatever you have will do
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups oil
2 cups sugar
2 cups pumpkin puree
Filling:
8 oz cream cheese
3/4 cup powdered sugar
Streusel Topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoon cinnamon
Directions:
1. Preheat over to 350 degrees.
2. Prepare filling: Whip cream cheese and powdered sugar until smooth.
3. Using a piping bag, pipe out a “log” of cream cheese mixture onto plastic wrap. The diameter should easily fit into the bottom of a muffin tin.
4. Wrap log in plastic and place in freezer until firm, about 2 hours.
5. Prepare Batter: Combine flour, spices, salt and baking soda.
6. In a separate bowl, combine eggs, oil, sugar and pumpkin.
7. Mix in dry ingredients only until combined, do not over mix.
8. Fill muffins tins (with papers) 1/3 full.
9. Cut cream cheese “log” into pieces and place a piece in each muffin tin. Make sure to not press them down all the way to the bottom.
10.Cover cream cheese centers with more batter, so the tin is about 2/3-3/4 full.
11. Prepare topping: Combine all ingredients until crumbly (using a form works well).
12.Bake 15-20 minutes of until tops spring back.
Oh my these look like they have “fall” written ALL over them! Yumm!
These look great.. One question, none of your recipes say how many muffins/cupcakes they will make.. In this type, where you add batter 2 seperate times, it is neccessary to know what quantitiy?
Sorry for the lack of quantities, usually my recipes make just about 24 cupcake or muffins depending on how large you make them. Fo these, I just used about half the batter, then went through and placed the cream cheese centers in. If I had extra once I finished covering them up, I just added a few more to the pan. I hope that makes sense, good luck!
It sure does.. Thanks!! Now… Which one of these delicious creatures do I make first? 🙂
Pauline
Just made these…..devine! Thanks for the recipe!
Your site is awesome. The pre-made cream cheese log seems like a phenomenal idea.
Thanks!
O Mmmmmmmm Goodness. 🙂
If you don't have time to chill the filling, will the centers still work?
Jaynann, yes is should be fine. It's a little more difficult to assemble, but I have done it usually using a piping bag. It baked a little differently, but it is still fabulous. Happy baking!
Do I add the crumble topping on before or after I bake the muffins?
Before you bake them, good luck!
Hope pumpkin doesn't run out! I actually have fields of canning pumpkins all around me. I really should be going out and picking some if that's the case!
Mmmm, these look soooooo good!
I made these today and they were delicious! They were perfectly moist and it wasn’t overwhelmingly pumpkin-y. I didn’t have pumpkin pie spice, though, so I just did a mixture of nutmeg and cinnamon and it turned out fine. Also, make sure you don’t put too much batter below the cream cheese logs because it rises a lot! (I had one that had the cream cheese peaking out of the top :P) Overall great and 10/10 would recommend!
It’s a sweet snack I like