Perfect Pumpkin and Sweet Cream Cheese Muffins
October is in full force here and I am here for it. Even on warmer days, the nights have a good chill. I am taking out all of my warm socks and sweaters. I just adore this time of year. The most beautiful colors surround us and the holidays are around the corner. Of course, there are still many uncertainties and pretty awful things happening, I try to choose to see the beauty God gives us every day. And, I may have said this before, but there is just something about fall that completely propels my food game in general. All the things that feel wrong to cook or bake in July are all of the sudden perfect options in October.
I usually prefer cooking over baking because I can make a lot of my own choices without completely disastrous results, but those fall baked goods are hard to avoid. Breads, muffins, scones, cookies….just all the yum right there. Of course, it’s pumpkin week, so I have to share my annual pumpkin muffin recipe.
This one is always a hit with family, friends, and at the office. It borders the line of muffin and cupcake without going overboard on the sweetness. With the secret addition of the sweet cream cheese, it’s just a perfect, neat bite that is delicious for breakfast, snack, or dessert.
I don’t remember when I started making these, but it’s been many years, and since then the Pinterest link stopped working, so I had the recipe saved with some adjustments and I will just be forever grateful to whomever originally made this one.
So, if you are a sucker for a delicious pumpkin muffin, don’t pass this one up. It’s not too sugary sweet, but has all the right spices and a touch of sweetness and just hits all the right spots. Make a batch of these and share them with your family or friends. It won’t disappoint.
These take one extra step than a simple muffin, but that step really makes it the best pumpkin muffin. All you have to do is mix the dry ingredients in one bowl and set aside. Put all wet ingredients in a mixer and mix well. Add the dry mixture to it and your batter is ready. Separately mix the confectioners sugar and cream cheese in a bowl. Spoonfuls of that sweet cream cheese just goes in between two scoops of the muffin mix. It’s really very simple and very impressive! Only a few more weeks of that October goodness- go bake a batch of these!
Cream Cheese Stuffed Pumpkin Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1/8 tsp ginger
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 4 eggs
- 1 1/2 cups sugar
- 2 cups pumpkin pureè
- 1 1/4 cups coconut oil
- 8 oz cream cheese
- 1 cup confectioners sugar
Instructions
- Preheat oven to 350 F
- Grease two muffin tins
- Make sure cream cheese is soft at room temperature and mix with the sugar. Set aside.
- Mix all dry ingredients in large bowl (flour, spices, salt, baking soda)
- In separate bowl, whisk eggs, sugar, pumpkin, and oil.
- Add egg mixture to flour mixture and stir until combined.
- Spoon a small amount of batter into each muffin mold, just to cover the bottom.
- Take about two teaspoons of cream cheese mixture and place in each muffin tin.
- Top the first layer of batter and cream cheese dollop with the rest of the batter to mostly fill each muffin
- Bake for about 25 minutes.
- Don’t eat these right away! The middle stays hot for some time.
More Recipes You’ll Love:
