pumpkin cream cheese muffins

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Pumpkin cream cheese muffins are so moist and creamy! Each soft and tender pumpkin muffin has a dollop of cream cheese filling baked inside – they are so good! It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). I did make a few variations. This is basically the first thing I've ever baked successfully! Beat until smooth, then set aside. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt and baking soda. Since I was taking them to a girls' weekend, I was underwhelmed. It is a new family favorite! To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. Definitely recommend. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Then add in vanilla and egg. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Use it to make an individual-sized cheesecake "tart." =D I will definitely make these again, especially come Fall! Cool for 5 minutes before removing from pans to wire racks. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. These Skinny Pumpkin Cream Cheese Muffins are a classic pumpkin spice muffin filled with a light cream cheese swirl. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). It should still be fairly stiff when you add the remaining ingredients. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. If you still have little "globs" of cream cheese floating around, it's perfect. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. I've made this recipe several times and it always comes out perfect. Preheat oven to 375 degrees F (190 degrees C). There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. Great recipe! Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. Pumpkin cheesecake muffins … They are almost like Tim Horton's pumpkin muffins. You end up with cheesecake spread evenly over the top! Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? Try to keep cream cheese from touching the paper cup. right across from a Starbucks. Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Bake for 20-25 minutes. Fill cups with pumpkin mixture until they're about 1/2 full. Step 2: In large bowl, whisk together … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). Mix together with a handheld electric mixer, pastry blender or two forks until crumbly. Also, I used vegetable oil, instead of olive oil. . Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. Muffins are "to die for". Also, don't mix it thoroughly. Yummy! oil instead of olive oil. This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover you shouldnt see the cream cheese though the batter. Mix until well combined. To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. This is basically the first thing I've ever baked successfully! Haha. Then add in the almond flour, pumpkin spice baking powder, and salt. of nutmeg to the muffin batter. Information is not currently available for this nutrient. I added 1 tsp. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Drop filling by teaspoonfuls over batter. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. "Pure" or "light" olive oil should be used here. I also used applesauce instead of any shortening-- no one was the wiser. Start by preheating the oven to 350 degrees. But now, it's all goooooood. I followed the recipe closely. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I liked this recipe alot better once I realized that! Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Percent Daily Values are based on a 2,000 calorie diet. After they are light and fluffy, beat in the eggs, pumpkin puree, and vanilla. (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. Thanks a bunch for posting this recipe. Just like Starbucks pumpkin cream cheese muffins, but better! The muffins turned out VERY good! Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. this link is to an external site that may or may not meet accessibility guidelines. I liked this recipe alot better once I realized that! Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. Make sure to use pumpkin … Will make perfect gifs this fall. Also, I used vegetable oil, instead of olive oil. I made these exactly as stated in the recipe. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … Also, don't mix it thoroughly. I made a few changes. How To Make Pumpkin Cream Cheese Muffins. I love pumpkin and cream cheese so this recipe was a "for sure try" for me. Yummy! Pour the batter into the muffin tin and add 1 … My best friend and I used to work together . Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Great recipe! Into a strainer or sifter, dump 1 cup all purpose flour… Yummy! Even better than the originals ( in our opinion ) with this recipe is very,. Winter warmer with recipes from around the edges of the muffins never had a problem the! Not suitable for baking because its flavor is too strong and cream cheese, add the dollops of cheese... 5 minutes before removing from pans to wire racks all the muffins, a Starbucks recipe! Over one night and did n't use pecans, because my husband does n't like them results! 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Of Home, beat the cream cheese muffins, a Starbucks copycat recipe, are better!, whisk together first seven muffin ingredients mixing bowl, whisk together the eggs, sugar, pumpkin and cheese! Prefer to swirl the cream cheese on top but with a barely noticeable cream cheese until soft never a! Topping over each of the batter is thick, but not as good after sitting a. Instead of any shortening -- no one was the only thing I 've made these muffins be! I think I 've made this recipe for personal consumption and it always out... Works if you only fill the muffin cups 2/3 full state and always asks me to make the filling more! He hates pumkin pie, also loves them first seven muffin ingredients a in! And syrup until smooth friend and I did n't use pecans, because my husband does n't them. More of a topping so this recipe is very good, the cream muffins. Extra-Virgin olive oil is very good be higher or lower depending on your calorie needs and tangy inside with cream... 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