PUMPKIN PECAN MUFFINS
Steps:
- Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
- In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
- Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
CREAM CHEESE PUMPKIN MUFFINS
I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. -Wendy Stenman
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 207 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE FILLED PUMPKIN MUFFINS
There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home.
Provided by witchywoman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
- Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
- Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!
Nutrition Facts : Calories 294.9 calories, Carbohydrate 33.8 g, Cholesterol 41.4 mg, Fat 16.6 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 280.4 mg, Sugar 19.2 g
PUMPKIN CREAM CHEESE MUFFINS
You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.
Provided by Barb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g
PUMPKIN CREAM CHEESE MUFFINS
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
Provided by spatchcock
Categories Quick Breads
Time 45m
Yield 18 muffins (depending on size of tin)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Grease and flour 18 muffin cups.
- FILLING: Beat cream cheese until soft.
- Add egg, vanilla and brown sugar.
- Beat until smooth.
- Set aside.
- STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
- Add butter and cut it in with a fork until crumbly.
- Set aside.
- MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
- Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
- Beat together until smooth.
- Fill cups with pumpkin mixture until they're about 1/2 full.
- Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
- If you're using paper cups, try to keep cream cheese from touching the paper.
- Sprinkle on the streusel topping.
- Bake at 375 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 311.8, Fat 13, SaturatedFat 4.7, Cholesterol 50, Sodium 219.4, Carbohydrate 45.6, Fiber 1.5, Sugar 29.2, Protein 4.2
PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE FILLING
Their cream cheese filling and sweet crunchy topping make these moist muffins one of my most requested recipes. They smell so good while baking on a cold, snowy day.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. , In a small bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
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