Pumpkin AND Cream Cheese! Yum!

by Melissa on February 12, 2008

I must have made at least 4 batches of these muffins last fall. The recipe came from The What’s Cooking board, and I simply copied and pasted it since it was pre-blogging days. After a google search, it appears the original recipe came from here. I think these muffins are better than Starbucks! I made a few changes and re-wrote the directions a little, based on another muffin recipe I have, for my own reference. These muffins also freeze well, which is good since the recipe makes about 24 muffins!

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Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

  • 3 cups flour
  • 1 tsp cinnamon (Increased to 1 1/2 tsp)
  • 1 tsp nutmeg (Omitted)
  • 1 tsp ground cloves (Omitted)
  • 4 tsp pumpkin pie spice
  • Pinch of cardamom (optional) (Omitted)
  • 1 tsp salt
  • 1 tsp soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups cooked or canned pumpkin
  • 1 ¼ cups vegetable oil (I subbed 1/2 cup applesauce and 3/4 cup oil)
  • 8 oz package cream cheese* (I used the cinnamon swirl flavor)
  • Chopped nuts** (walnuts, pecans) (optional) (Walnuts)

Preheat oven to 350. Mix dry ingredients together in a medium bowl, set aside. In a large bowl/stand mixer, combine eggs, sugar and oil. Mix well, stir in pumpkin. Add dry ingredients until combined and batter is thick. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. I put additional tablespoon or so of batter on top of cream cheese, to “hide” it in the muffin. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins.

*The best cream cheese to use is the cheesecake flavored kind. Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter. I don’t bother with this step, since I add batter on top of cream cheese.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them. I like walnuts, but any kind of nuts work well.

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{ 1 comment… read it below or add one }

Amber February 22, 2008 at 9:26 am

These look absolutely divine!!! I am craving a pumpkin muffin now.

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