Pumpkin Spice Muffins with Cream Cheese Filling
User Reviews
5.0
9 reviews
Excellent
Pumpkin Spice Muffins with Cream Cheese Filling
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Pumpkin spice muffins with a cream cheese filling and pecan topping are easily the best pumpkin muffins you'll ever make. These pumpkin cheesecake muffins are moist and full of fall flavors.
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Ingredients
PECAN TOPPING
- 1 cup pecans chopped
- 1 teaspoon vanilla extract
- 2 teaspoons sugar
- 3 teaspoons corn syrup
- ½ cup brown sugar packed
- ¼ teaspoon salt
CINNAMON SUGAR TOPPING
- 2 tablespoons sugar
- 2 tablespoons brown sugar packed
- ½ teaspoon Cinnamon, ground
FILLING
- 4 ounces cream cheese room temperature
- ⅓ cup powdered sugar or icing sugar
- 1 tsp. vanilla extract
MUFFINS
- 2 ½ cups all purpose flour
- 2 cups sugar
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup pumpkin puree canned, unsweetened
- ½ cup unsalted butter melted
- 2 large eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
Instructions
CINNAMON SUGAR TOPPING
- In a small bowl combine sugars and cinnamon. Set aside.
PECAN TOPPING
- In a medium sized bowl, mix together pecans, sugars, and salt. Add corn syrup and vanilla. Stir, using a spoon or your fingers, until blended. Set aside.
FILLING
- Using a handheld or stand mixer, blend cream cheese, icing or powdered sugar and vanilla together. Set aside. You will be adding about 2 teaspoons of the cream cheese mixture to each muffin shortly. Set aside.
MUFFINS
- Preheat oven to 350 degrees. Prepare a 12 hole muffin with cooking spray and a light dusting of flour. Set aside.
- In a large bowl, whisk flour, sugar, pumpkin pie spice, baking powder, and salt until blended together. In a separate bowl, combine canned pumpkin, melted butter, eggs, milk, and vanilla. Gradually stir flour mixture into pumpkin mixture until just combined. Do not over mix.
- Grab muffin pan and fill each of the cups about half way.
- Using a soup spoon, press a hole down into the batter, large enough to hold approximately 2 teaspoons of the cream cheese mixture. Next, add cream cheese mixture to each hole inside each muffin.
- Now add leftover batter to each muffin and make sure the cream cheese mixture is totally covered.
- Muffins should be filled to the edge of each muffin hole. Using your fingers, cover each muffin top completely with the pecan topping. Make sure to use it all.
- Sprinkle the top of the pecan mixture with cinnamon sugar. Sometimes not all of the cinnamon sugar gets used. So I was going to post this recipe with half of the amount but my friends told me they use most or all of it and so I leave that decision up to you!
- Bake until a toothpick inserted in center comes out with a few crumbs attached; about 35 minutes. Remember to rotate muffin pan halfway through baking if you have hot spots like I do.
- Allow muffins to cool in pan on wire rack for about 10 minutes. Then remove muffins from the pan and put them on a wire rack for about 5 more minutes if you can stand to wait that long! Enjoy!
Notes
- For a list of our favorite muffin recipes check out our Fall Muffin Recipes post for some great ideas.
- Put the cream cheese mixture in the middle of the batter. Otherwise, if it is placed too high it may poke through the top.
- Be sure to gently press the pecan topping into the top of the muffin batter before baking. The cinnamon sugar can then be sprinkled on.
- Don't over mix the batter or you may end up with tough muffins.
- Make sure you grab pumpkin puree and NOT pumpkin pie filling!
Nutrition Information
Show Details
Serving
1g
Calories
451kcal
(23%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
52mg
(17%)
Sodium
335mg
(14%)
Potassium
150mg
(4%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
3475IU
(70%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 451kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 335mg | 14% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 3475IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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