Cream Cheese and Pumpkin Muffins

    (821)
    50 minutes

    These muffins are a delicious combination of pumpkin batter, cream cheese filler and a pecan topping.


    787 people made this

    Ingredients
    Serves: 18 

    • 225g cream cheese
    • 1 egg
    • 1 teaspoon vanilla essence
    • 3 tablespoons brown sugar
    • 4 1/2 tablespoons plain flour
    • 5 tablespoons white sugar
    • 3/4 teaspoon ground cinnamon
    • 3 tablespoons butter
    • 3 tablespoons chopped pecans
    • 2 1/2 cups (310g) plain flour
    • 2 cups (400g) white sugar
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 2 eggs
    • 1 1/3 cups pureed pumpkin
    • 1/3 cup (80ml) olive oil
    • 2 teaspoons vanilla essence

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C. Grease and flour 18 muffin cups, or use paper liners.
    2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
    3. For the topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
    4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the centre of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
    5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the topping.
    6. Bake for 20 to 25 minutes.

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    Reviews and Ratings
    Global Ratings:
    (821)

    Reviews in English (639)

    by
    974

    Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, when you soften the cream cheese, do not beat until creamy. It should still be fairly stiff when you add the remaining ingredients. Also, don't mix it thoroughly. If you still have little "globs" of cream cheese floating around, it's perfect. It should be the consistency of a thick sour cream. The first time I made it, I beat it thoroughly smooth and ended up with soup! On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). I added 1 tsp of pumpkin pie spice in addition to the cinnamon. The batter is thick, but it works if you only fill the muffin cups 2/3 full. I always get at least 24 muffins with this recipe. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I liked this recipe alot better once I realized that! (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. You end up with cheesecake spread evenly over the top! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. But now, it's all goooooood.  -  13 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    216

    Yummy! I made a few changes. I substituted 2 tbsp. of brown sugar for the 5 tbsp. called for in the stuesel topping, and I didn't use pecans, because my husband doesn't like them. I added 1 tsp. of ground cloves and 1 tsp. of nutmeg to the muffin batter. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. Also, I used vegetable oil, instead of olive oil. Great recipe! Muffins are "to die for". Will make perfect gifs this fall. Thanks a bunch for posting this recipe. It is a new family favorite!  -  28 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    204

    I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). It worked out great! I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I also used applesauce instead of any shortening-- no one was the wiser. Thanks a bunch!  -  08 Jan 2002  (Review from Allrecipes USA and Canada)

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