Pumpkin and Cream Cheese Muffins

Pumpkin and Cream Cheese Muffins


I’ve got music on my brain today…..(Pretend you are listening to Carly Simon sing Jesse)……Oh mama, say a prayer for me, pumpkin and cream cheese muffins sure do go down easy……Oh mama, I sure do need milk with these and mama, do my thighs really look big after eating these,  oh don’t let them near me, don’t let them please me…..

haha.  I LOVE Carly Simon, so much that I named my daughter after her.  I’m shocked my son’s name isn’t Neil!…….ANYWAY….I really do love these deliciously tender and flavorful muffins, too.

I’m not sure if I love this time of year because we get to wear cozy sweaters and cute boots (okay, well, today was 100 degrees…but it won’t be for long) or because all these great fall flavors are among us….I’m just not sure, but since this is a food blog I’m going to say it’s the food!


The ingredient list might look a little long, but these really did come together in a snap.


First we’re going to mix together the cream cheese, 1 egg and 3 tablespoons of sugar in a small bowl.  You can use a whisk and do it by hand or use an electric mixer.  Set aside.


Now mix together 5 tablespoons of sugar, 1/2 cup of the flour, the pecans and 3 tablespoons of melted butter, plus about 1/2 teaspoon of cinnamon.  Mix together and set aside for the streusel topping….this seriously is the cherry on top for these delicious little muffins.


Now mix together the remaining sugar, flour, salt, baking powder, baking soda, pumpkin pie spice and the remaining cinnamon into a large mixing bowl.


In a medium bowl mix together the remaining eggs, pumpkin, oil and vanilla together.


Gradually add the flour mixture into the pumpkin mixture until just incorporated.  Look at that delicious batter…..seriously!


Now, I put 2 tablespoons of pumpkin batter on the bottom, 1 tablespoon of the cream cheese mixture for the middle and then 1 tablespoon of the pumpkin batter on top.

This was all wrong.

If I could turn back time….okay, now I have Cher on my mind…..

I would put 1 1/2 tablespoon of pumpkin batter, 1 tablespoon of the cream cheese mixture for the middle, and instead of spreading it on top I would just try to make a little divet and have the cream cheese mixture more of a “middle” than a layer.  Then 1 1/2 tablespoon more of the pumpkin mixture on top.


Here’s a little Pat Benatar for the streusel…….

You’re a real tough muffin with a long history, breaking little hearts like you wanted me, but that’s okay let’s see how you do it, put the streusel on, yeah that’s how we do it!!!! Hit me with your best shot…

Seriously though, this really pulls all the flavors of the muffin together.


These will be perfect for any gathering, or just because you want to listen to music and make something while you do it.  Really though, we don’t need a reason to make such a delicious, tender and tasty muffins like these, now do we?

 

Pumpkin and Cream Cheese Muffins
 
Prep time
Cook time
Total time
 
These are perfect to serve during the holiday season.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 20 muffins
Ingredients
  • 8 ounces cream cheese, at room temperature
  • 3 eggs
  • 2½ cups sugar
  • 2½ cups flour
  • ¼ cup pecans (roughly chopped)
  • 3 tablespoons melted butter
  • 1½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups solid-packed pumpkin
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
Instructions
  1. Heat oven to 350 degrees F. Line 20 standard muffin tin spots (using two 12-cup standard muffin tins) with paper cupcake liners. Set aside.
  2. For the cream cheese batter: In a large mixing bowl with your electric mixer mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
  3. For the streusel topping: Toss 5 tablespoons sugar, ½ cup flour, pecans, 3 tablespoons melted butter, and ½ teaspoon cinnamon together in a medium bowl and set aside.
  4. For the muffin batter: Combine the remaining sugar, flour, salt, baking powder, baking soda, pumpkin pie spice and remaining cinnamon in a large bowl, set aside.
  5. With an electric mixer, lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Gradually add the flour mixture in until just incorporated.
  6. Place 1½ tablespoons of the muffin batter into the cupcake liners, then top with 1 tablespoon of the cream cheese batter and top with another 1½ tablespoon of the muffin batter. You should get 20 or 21 muffins.
  7. Evenly sprinkle the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean, about 20 minutes and up to 25 (depending on your oven, but check early before it is too late!!) It should feel springy to the touch. Cool on wire racks.

 

2 Comments

  1. These were so easy and delish!

  2. Meg: yep, they were definitely rlelay, rlelay moist!Captain: yeah…new job…long story…Emily: very hearty, healthy & breakfast-worthy.Joann: yeah, I get that you’re a muffin addict from your blog content! I adore a decent muffin, too. These would probably be very veganizable, too. I’m definitely going with nuts next time; maybe some pecans or hazelnuts.

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