Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffin Recipe

Pumpkin Cream Cheese Muffins
By Chef Shelley Pogue,
Personal Chef Services Austin Texas

These are a knock off of a Starbucks Pumpkin Cupcake. I made this recipe a couple of years ago and revamped it using less nutmeg and cloves. I love the Fall, when they roll out The Pumpkin Spice Latte at Starbucks…I know the fall is right around the corner! These are a very rich pumpkiny muffin, very sweet and an awesome treat especially if you are a pumpkin lover! These are super easy to make, you just layer the batter, cream cheese, batter and the sugary topping; cook, cool and eat. Delicious!!!

Prep Time: 2 hours 15 minutes
Cook Time: 20-25 minutes
Yield: 24 cup cakes

Ingredients for Filling:
– 8 oz. cream cheese, softened
– 1 cup confectioners’ sugar

Ingredients for Muffins:
– 3 Cups of AP Flour
– 2 Cups of Sugar
– 2 Cups of Pumpkin Puree
– 4 Large Eggs
– 1 1/4 Cups of Coconut Oil
– 1 1/2 Tablespoon of Pumpkin Pie Spice
– 2 Teaspoons of Ground Cinnamon
– 1 Teaspoon of Salt-
– 1 Teaspoon of Baking Soda
– 1 Teaspoon of Ground Nutmeg
– 1/2 Teaspoon of Ground Clove

Ingredients for Topping
– 3/4 Cup of Sugar
– 1/4 Cup of Flour
– 1 1/2 Teaspoon of Ground Cinnamon
– 1/4 Cup of Cold Butter Pieces


The make the cream cheese filling: Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until smooth. Place the cream cheese on plastic wrap and form it into a log that is about an inch in diameter. Put the cream cheese log into the freezer and chill until firm, it will might take around 1-2 hours.

To make the muffins: preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl add the dry ingredients whisk to blend. In a separate bowl add the eggs, sugar, pumpkin puree and oil and whisk until blended. In the bowl of the wet ingredients you will add the dry ingredients and mix just until incorporated. Making the topping: Combine the sugar, flour and cinnamon in a small bowl and blend, add the butter pieces and cut into the dry ingredients with a fork until the mixture is crumbly. Hold until ready to use.

Making the muffins
: Fill each muffin tin with 1-2 Tablespoons of the batter. Cut the cream cheese filling into 24 pieces and place a slice of the cream cheese mixture on top of the batter you placed in the muffin tins. Then add the remaining batter among the muffin tins covering up the cream cheese. Add a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes or until done. Transfer to a wire rack and let cool completely before serving, remember the cream cheese was cooking too it will burn the over eager.



4 thoughts on “Pumpkin Cream Cheese Muffins

  1. Pingback: Pumpkin Ginger Cupcakes with Cream Cheese Frosting | Inspirations Recipes

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