I love a certain coffee shop’s pumpkin cream cheese muffins. I don’t like long names on my ingredient list, “processed in a plant that processes tree nuts”, and expensive food items that I can make for a fraction of the price at home. I set out on the quest to find a good pumpkin cream cheese muffin. Try number two, I got THE MUFFIN.
I saw this recipe quite a few places online and figured it must be worth a shot. I changed it up a bit and am really happy with the first shot. The only thing I plan on doing differently next time is adding sugared pumpkin seeds. That can only make it better, right? Other than that I am not changing one thing. NOTHING. They are best when eaten warm but the next day they taste quite good for breakfast also. Nothing says cozy fall mornings like a pumpkin muffin and a cup of coffee.
Pumpkin Cream Cheese Muffins
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 3 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups raw sugar
- 2 cups pumpkin puree/1 can pumpkin (15-16 oz.)
- 1¼ cups extra virgin olive oil (or whatever oil you use)
- ½ cup raw sugar (use what you have)
- 5 tablespoons flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons cold unsalted butter, cut into pieces
- Mix together.
- Roll into log.
- Freeze. I just popped it in while I made the rest of the recipe.
- Mix together dry ingredients.
- Mix wet ingredients in separate bowl and add to dry ingredients.
- Mix until just incorporated.
- Grease muffin tins well or use cupcake wrappers.
- Add small spoon of muffin batter, just covering the bottom.
- Add a piece of the frozen cream cheese mixture, making sure it doesn’t touch sides of tin.
- Fill muffin tin 3/4 of the way with more muffin batter.
- Sprinkle with topping.
- Bake at 350.
Today I am linking up at Busy Monday on A Pinch of Joy.