Hello friends! I am really happy you’re here today. If you found your way here via Style at a Certain Age and Kelly’s Kitchen, I hope this new blog will entertain and inspire you! This week I celebrated my birthday, so I felt something a little sweet was in order. Pumpkin Cream Cheese Muffins are just the ticket for a not-too-sweet treat. Especially in the fall.
Being that my birthday is at the beginning of November, it’s always on or around an election day. In fact, I was born the day Jimmy Carter was elected. I always like to ask my mom if she managed to get herself to the polls on time! Rest assured, both of my parents say they made it to the polls. Another hallmark of my autumnal birthday is pumpkin pie. More often than not, I had a pumpkin pie instead of a cake for my birthday. So, I have a soft spot for pumpkin pie!
Which led me to Pumpkin Cream Cheese Muffins. I love the sweet savory combination that comes from slightly sweetened cheese. Whether ricotta or cream cheese, it’s such a satisfying flavor. This recipe is easy and comes together quickly, so you will be enjoying the pumpkin goodness in no time!
Preheat your oven to 375 degrees and line a muffin tin with paper or silicone baking cups. Then, like most bakes, you will mix your wet ingredients and sugars separately from your dry ingredients. So let’s start there. Pumpkin, oil, vanilla, eggs, brown and white sugar all get mixed together in a large bowl.
Sift the flour, baking soda, salt and the spices (nutmeg, ginger and cinnamon) together in a smaller bowl and whisk together to thoroughly mix. Set this dry mixture aside.
Before we add the dry ingredients to the wet, let’s mix our 8 ounces of softened cream cheese with 1 teaspoon vanilla and 1/4 cup sugar. Mix this together well and set aside.
Then slowly add the flour and spice mixture to the pumpkin sugar mixture. Mix well, but don’t over mix the batter.
Now it’s time to fill the muffin tin. Fill the cups 3/4 of the way up with the pumpkin batter. Then add about a tablespoon of the cream cheese mix. Top with another dollop of pumpkin batter.
I was a little nervous at this point because I filled these muffin cups way passed the top! I was convinced it was going to be a gooey mess. But, trust me it was ok. Finally, create a swirl in the top by using a toothpick or skewer. This not only looks pretty, but it incorporates the cream cheese with the top layer of pumpkin batter.
Into the oven they went. I watched intently, waiting for them to breach their cups and make a huge mess. It’s moments like this that you always want to be sure to have a sheet pan under your baking tin. I baked them for about 18 minutes and they came out beautifully.
Not too sweet but just sweet enough! Perfect with a cup of coffee for breakfast. I only have 1 muffin tin with 12 cups and I had some pumpkin batter (but no cream cheese mix) leftover. If this is the case for you and you don’t feel like doing plain pumpkin muffins, I would either make extra cream cheese mix to do another few muffins – or maybe make a tiny pumpkin loaf. Or, even better, save the batter and make some pumpkin pancakes (which is what I will do!)
Thank you so much for stopping by Djalali Cooks today. Your support means the world to me and I look forward to sharing so much more with you! Remember, you can find all of the past Kelly’s Kitchen recipes on Style at a Certain Age. And you can follow me on Instagram and Facebook. Take care and be well, everyone! xo Kelly
Pumpkin Cream Cheese Muffins
Not-too-sweet, pumpkin spice adds the fall flavor, while the cream cheese plays a slightly savory role to give these muffins a satisfying richness. Perfect with a cup of coffee.
- Muffin Batter:
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (I used Grapeseed Oil)
- 1 tablespoon vanilla extract (I used Vanilla paste)
- Cream Cheese:
- 8 oz cream cheese (If you can find it, use the pre-whipped cream cheese. It's so much easier to work with!)
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract (I used Vanilla paste)
Preheat oven to 375°F. Place paper or silicone baking cups into muffin pan.
In large bowl, whisk together pumpkin, sugar, brown sugar, eggs, vegetable oil and vanilla extract.
In a small bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In a medium bowl, beat cream cheese until smooth. Add in sugar and vanilla extract and beat until well combined. Set aside.
Slowly add the four mixture to the pumpkin mixture and whisk until there are no lumps. Fill muffin tins 3/4 full.
Top each muffin with about 1 tablespoon of cream cheese mixture. Add another dollop of pumpkin batter and use a toothpick to swirl it together.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.