Pumpkin Cream Cheese Muffins

By Ellie

20 Person

48 Minutes

0 Calories

This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes. These pumpkin cream cheese muffins have a generous amount of filling and a streusel topping! It can be made with gluten-free, whole wheat or all-purpose flours. Thanks to Bob’s Red Mill for making today’s post possible!

Ingredients

For the batter:

1 15 oz. (425-gram) can pumpkin puree
3/4 cup (177 milliliters) olive oil2 (or another neutral-tasting oil that's liquid at room temp)
1/4 cup (60 milliliters) maple syrup
1/2 cup (100 grams) granulated sugar or raw sugar
1 cup (200 grams) brown sugar or raw sugar
2 large eggs (50 grams each, out of shell), room temperature
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground ginger
1 1/2 tsp. ground cinnamon
3/4 tsp. baking powder
1 1/2 tsp. baking soda
2 cups (268 grams) Bob's Red Mill 1-to-1 gluten-free baking flour or 2 cups (250 grams) whole wheat flour, white whole wheat flour or all-purpose flour

For the streusel:

3 tbsp. (42 grams) unsalted butter
1/8 tsp. salt
1/4 cup (34 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour or 1/4 cup (31 grams) whole wheat flour, white whole wheat flour or all-purpose flour
1 tsp. ground cinnamon
1/4 cup (50 grams) granulated sugar or raw sugar
1/4 cup (50 grams) brown sugar or raw sugar

For the cream cheese filling:

pinch of salt
1 tsp. vanilla extract
6 tbsp. raw sugar or granulated sugar
12 oz. (340 grams) cream cheese1

Method

01

Preheat the oven to 325°F (163°C). Line two cupcake pans with 20 paper liners.
02

Prepare the filling. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. Set aside.
03

Prepare the streusel. In a small mixing bowl, stir together the sugars, cinnamon, flour, and salt until combined. Use your fingers to add in the butter until well combined. Set aside.
04

Prepare the batter. In a large mixing bowl, mix together the dry ingredients (flour through salt). In another large bowl, mix together the eggs, and then add the rest of the ingredients (sugars through pumpkin puree). Stir until combined. Add the dry mixture to the wet mixture and mix just until combined (do not over mix!).
05

Pour about 1 tablespoon of batter in each liner. Then add 4 teaspoons of filling (try to keep the filling in the middle of the muffin and not spread all over). Top with about 3 tablespoons of butter and 1 1/2 teaspoons (9 grams) of the streusel.
06

Bake for 21-23 minutes or until a toothpick inserted in the side comes out clean (being careful not to confuse raw batter with cream cheese filling). Remove from the oven and let the cupcakes cool in the pan for 10 minutes and then very carefully remove them to a wire rack to cool completely about 1 hour. Store at room temperature in an airtight container for 1 day or refrigerate for up to 4 days.

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Pumpkin Cream Cheese Muffins

4.8

( By Ellie )

01 Information

Grade easy
Serving 20 servings
Prep Time 25 Mins
Cook Time 23 Mins
Total Time 48 Mins

02 Ingredients

For the batter:

1 15 oz. (425-gram) can pumpkin puree

3/4 cup (177 milliliters) olive oil2 (or another neutral-tasting oil that's liquid at room temp)

1/4 cup (60 milliliters) maple syrup

1/2 cup (100 grams) granulated sugar or raw sugar

1 cup (200 grams) brown sugar or raw sugar

2 large eggs (50 grams each, out of shell), room temperature

1/2 tsp. salt

1/2 tsp. ground cloves

1 tsp. ground nutmeg

1 tsp. ground ginger

1 1/2 tsp. ground cinnamon

3/4 tsp. baking powder

1 1/2 tsp. baking soda

2 cups (268 grams) Bob's Red Mill 1-to-1 gluten-free baking flour or 2 cups (250 grams) whole wheat flour, white whole wheat flour or all-purpose flour

For the streusel:

3 tbsp. (42 grams) unsalted butter

1/8 tsp. salt

1/4 cup (34 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour or 1/4 cup (31 grams) whole wheat flour, white whole wheat flour or all-purpose flour

1 tsp. ground cinnamon

1/4 cup (50 grams) granulated sugar or raw sugar

1/4 cup (50 grams) brown sugar or raw sugar

For the cream cheese filling:

pinch of salt

1 tsp. vanilla extract

6 tbsp. raw sugar or granulated sugar

12 oz. (340 grams) cream cheese1

03 Method

Step 1

Preheat the oven to 325°F (163°C). Line two cupcake pans with 20 paper liners.

Step 2

Prepare the filling. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. Set aside.

Step 3

Prepare the streusel. In a small mixing bowl, stir together the sugars, cinnamon, flour, and salt until combined. Use your fingers to add in the butter until well combined. Set aside.

Step 4

Prepare the batter. In a large mixing bowl, mix together the dry ingredients (flour through salt). In another large bowl, mix together the eggs, and then add the rest of the ingredients (sugars through pumpkin puree). Stir until combined. Add the dry mixture to the wet mixture and mix just until combined (do not over mix!).

Step 5

Pour about 1 tablespoon of batter in each liner. Then add 4 teaspoons of filling (try to keep the filling in the middle of the muffin and not spread all over). Top with about 3 tablespoons of butter and 1 1/2 teaspoons (9 grams) of the streusel.

Step 6

Bake for 21-23 minutes or until a toothpick inserted in the side comes out clean (being careful not to confuse raw batter with cream cheese filling). Remove from the oven and let the cupcakes cool in the pan for 10 minutes and then very carefully remove them to a wire rack to cool completely about 1 hour. Store at room temperature in an airtight container for 1 day or refrigerate for up to 4 days.

04 Author