Pumpkin Cream Cheese Muffins

Alternate title #1: See husband, I told you I would find something to do with an orange glittery pumpkin!”

Alternate title #2: Someone needs to buy neutral cupcake liners so she doesn’t have to put pumpkin muffins in turquoise ones.

I’ve never been a huge fan of pumpkin muffins. I’ve always found the actual muffin part to be too earthy and the cream cheese to be not sweet enough. But I keep seeing rave reviews about this muffin so obviously I had to give them a try. You guys, unbelievable. Sweet but not too sweet, so moist, and just plain delicious. Seriously better than any coffee shop pumpkin muffin you’ll find.

The original recipe is kind of complicated (as far as muffins go) because it has a topping and requires you to freeze the cream cheese mixture for awhile. But, in the words of a Real Housewife of Miami:

(Oh yes, we’e going there)

“I have a lot of kids, a lot of hair” and I very rarely plan far enough in advance to do something like freeze a cream cheese mixture for a muffin. It worked fine. I just dropped pretty generous teaspoons of the mixture into the batter.

Pumpkin Cream Cheese Muffins

about 24 muffins

adapted from Annie's Eats


For the filling:
8 ounce cream cheese, softened
1 cup confectioners sugar
For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil


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