Pumpkin Cream Cheese Muffins

Are you on Pinterest? You should be. All four of us are rather obsessed with the goodness that is Pinterest.

I don’t need to look at a calendar to know when the seasons are going to officially switch over. No longer is there a need to confirm with the Starbucks menu on what season or holiday is arriving. The Red Cups no longer have a hold on me.

Okay that’s a lie. They totally do. When it’s red cup time at Starbucks I’m a freaking fanatic. Peppermint Mocha? Lord help me.

Pinterest is the official “season teller.” It has slowly (in recent days) made the switch from summer cocktails and grilling recipes to stews, apple cider, and all things pumpkin.

My heart skips a beat every time I see a recipe for Pumpkin Spice Latte copycats or Salted Caramel Mocha copycats.

Lord … Carry me through until September. I can taste that Salted Caramel Mocha right now … 

Well, with the influx in pumpkin recipes on Pinterest I just had to make something pumpkin today. Now, I bake for a living and bake about 4-5 dozen muffins a week. These are my most beloved muffins that I make and they sell like hotcakes. I’m sharing them with you because Pinterest is saying it’s almost fall time. And because when Pinterest speaks, we answer.

These are actually more simple than you think. Spiced pumpkin cake with a filling of sweet cream cheese and finished with a crumbly top. Yeah … you want it, don’t lie.

At the bottom of this post is the recipe. There is no secret trick to these. Except I have 1 rule … Don’t make your muffins in your KitchenAid stand mixer. We’ll talk about why after these pretty pictures …

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Remember how I said I bake about 4-5 dozen muffins a week? Well, I’ve made a few errors here and there. The first one being making them in my KitchenAid stand mixer. I OVERMIX them that way and just like brownies muffins should only be mixed until just blended. Meaning all ingredients incorporated and no more pockets of flour.

So whip out your good ole mixing bowl and spatula, throw all the ingredients in, and mix it up. You can separate your wet and dry ingredients if you want … but it’s not something I ever do when I make muffins.

Save the stand mixer for your crumbly topping and cream cheese filling.

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Ahh … crumbly topping. I love you. You make all things delicious.

Whatever you don’t use … freeze in a ziploc bag. And then when that hankering for muffins arrives at 8:30PM while you’re watching Due Date on TBS (can you guess what we’re doing right now?) you have the crumbly topping all ready to go. No need to defrost.

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Now … You want to fill your muffin cups about 2/3 of the way full. I know … you want to panic right now. You’re thinking that you’re guaranteed to be scrubbing out the bottom of your oven. I promise that won’t happen.

Fill the bottom of your pumpkin batter, a small scoop of your cream cheese filling, and then a small bit of more pumpkin batter. Spread it out to cover the majority of the cream cheese filling. It’s okay if some of it still shows. Just makes it pretty. 🙂 Sprinkle about a tablespoon of your crumbly topping on each muffin and throw into the preheated oven for 20-25 minutes. (Or until the muffin springs back when touched.)

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Also … I LOVE these muffin cups. Decided to try them out today as a test run for the bakery. Love … definitely purchasing and definitely recommend.

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Delicious, glorious muffins. Maybe you want to wait until you see Pumpkin Spice Lattes on the Starbucks menu …. or until it is September 1. Not this girl.

July 22 is officially pumpkin time.

Have a great week, friends!

-Kelsea

Pumpkin Cream Cheese Muffins

*Makes 12 standard sized muffins

Muffins:

3 cups flour
3 teaspoons pumpkin pie spice
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 eggs
2 cups sugar
2 cup pumpkin puree
1 1/4 cup oil (I recommend pure sunflower)

Filling:

8 oz cream cheese; softened
1 cup powdered sugar

Crumble Topping:

1 stick cold butter; cubed
1 cup firmly packed brown sugar
4 tablespoons flour
2/3 cup white sugar (Turbinado sugar is recommended)
1 teaspoon cinnamon

1) Preheat oven to 350. In mixing bowl blend all muffin ingredients together.
2) In stand mixer whip cream cheese and powdered sugar until combined.
3) In stand mixer (with paddle attachment) combine all crumble topping ingredients and mix SLOWLY until butter breaks down and topping comes together. Should be crumbly and the size of peas.
4) Line your muffin tin with liners. Fill 1/2 way full with pumpkin batter, a small scoop of filling, then a small scoop of pumpkin batter. Finish with 1 tablespoon crumbly topping. (Cupcake liners should be 2/3 of the way full.) Bake 20-25 minutes or until muffin springs back when touched or toothpick comes out clean.

3 comments

    • Danielle, Sami, Hilary, Kelsea says:

      These were made in a jumbo muffin tin but you could make them standard, you’ll just need to adjust the cooking time. Thanks for visiting!

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