Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. Divide half of the batter among 24 greased or paper-lined muffin cups. Pumpkin Cream Cheese Muffins. 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). Preheat oven to 375 degrees F (190 degrees C). For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Line 2 (12-cup) muffin pans with paper liners. I substituted 2 tbsp. Step 3. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. Yummy! It should be the consistency of a thick sour cream. Also, I used vegetable oil, instead of olive oil. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. I leave out the pecans, and I add some pumpkin pie spice. It should still be fairly stiff when you add the remaining ingredients. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I liked this recipe alot better once I realized that! Made a double batch and they were gone quickly. The muffins turned out VERY good! Sprinkle on the streusel topping. You saved Pumpkin Cream Cheese Muffins to your. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). I've made this recipe several times and it always comes out perfect. I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! oil instead of olive oil. It should still be fairly stiff when you add the remaining ingredients. My husband, who grudgingly tried these because he hates pumkin pie, also loves them. Definitely recommend. The first time I made it, I beat it thoroughly smooth and ended up with soup! Information is not currently available for this nutrient. 18 Cinnamon Bread Recipes You’ll Make All Season Long, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. Also, don't mix it thoroughly. These were good when they were fresh, but not as good after sitting. You end up with cheesecake spread evenly over the top! I added 1 tsp. If you still have little "globs" of cream cheese floating around, it's perfect. (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. Nutrient information is not available for all ingredients. Beat together until smooth. I made a few changes. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Since I was taking them to a girls' weekend, I was underwhelmed. Mix until well combined. Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. 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. I added 1 tsp of pumpkin pie spice in addition to the cinnamon. In a large bowl, whisk together the canned pumpkin, vegetable oil, granulated sugar, brown sugar and eggs until combined. Add butter and cut it in with a fork until crumbly. Step 2: In large bowl, whisk together pumpkin… Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Instructions Preheat oven to 350°. For the muffins, combine the flour, spices, baking soda and salt in a medium bowl. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Also, I used vegetable oil, instead of olive oil. Drop filling by teaspoonfuls over batter. Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip. First, when you soften the cream cheese, do not beat until creamy. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking …