Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins - The Gingered Whisk

I’ve seen these beauties all over the internet lately. They are supposed to be a knock-off from that one awesome coffee chain that I no longer have access to. And I wanted one. But, as you might have guessed, someone around here doesn’t like pumpkin (and it isn’t Ladybug!) But I finally caved –  I had to have these, they looked too good for me to not be eating one. So I made a half batch – and I am so glad that I did!

Pumpkin Cream Cheese Muffins - The Gingered Whisk

I made a few changes as I baked these. I’m really bad at not reading a recipe before I start making it, and so of course I had no idea what I was in for when I decided to make these at 8:30 at night. Apparently you are supposed to put the cream cheese mixture into the freezer for two hours so you can slice off beautiful little discs to place in the muffins. *snort* Riiiiiight. I totally skipped that step, and the muffins turned out perfect. I also changed the amounts of spices a bit. I felt like over 2 tablespoons of spice was a little excessive, so I cut down the pumpkin pie spice a bit (because it’s really just a repeat of the spices you already put in there + a tiny bit of ginger). I like to be able to taste my pumpkin, and not just cloves and cinnamon, thank you.

These are beautiful muffins. And actually, I kind of think they should be cupcakes. They are moist, sweet and spicy, and a cream cheese surprise hidden in the middle is almost frosting like.

Pumpkin Cream Cheese Muffins ( Adapted from Annie’s Eats)
Yield: 24 Muffins

8 ounces cream cheese, room temperature
1 cup powdered sugar

3 cups flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1.5 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
1 can pumpkin puree
1 1/4 cup vegetable oil

1/2 cup sugar
5 Tbsp flour
1 1/2 tsp cinnamon
4 Tbsp butter, cut into pieces and chilled

Preheat the oven to 350 Degrees and prepare your muffin pans.
In a medium bowl, combine the cream cheese and powdered sugar until smooth.
Set aside.
In a large bowl, whisk. together the flour, spices, salt, baking soda.
In a medium bowl, whisk together the eggs, sugar, pumpkin puree, and oil.
Mix the wet ingredients into the dry ingredients until combined.
Fill each muffin well with a small amount of batter (I did less than one spoon-ful).
Place a small amount of the cream cheese mixture directly in the center of each muffin well, on top of the batter (evenly divide the cream cheese mixture between each well).
Top each muffin with another spoon-ful of batter, evenly distributing the remaining batter and covering the cream cheese mixture,
In a small bowl, combine the flour, sugar and cinnamon together.
Add in the butter pieces and cut it into the sugar mixture with your fingers (or two forks) until it is course and crumbly.
Sprinkle the topping evenly on the top of each muffin.
Bake the muffins for 20-25 minutes.
Transfer to a wire rack and cool.

1 Comment

  • Reply
    shelley c.
    October 22, 2011 at 5:20 PM

    And now I know what pumpkin recipe I am trying next! 🙂 YUM!!!

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