Pumpkin & Spice Cream Cheese Muffins
Pinterest Hidden ImagePinterest Hidden Image

Not too sure what to do with your leftover pumpkin purée❓ How about Pumpkin & Spice Cream Cheese Muffins?
 
When I go to a large box store such as Costco, I love getting deals on food, and pumpkin pie filling is no exception. The only problem is the cans are usually bigger than normal, and they make an odd number of pies 🥧, or when I make my Pumpkin Squares.
So what do you do with leftover pumpkin pie filling that isn’t enough to make a pie 🤔?
 
After making a few of my Pumpkin Pies, there’s about a cup left. I don’t throw food out because not only does it cost money 💰, but there’s also a guilty feeling associated with wasting food. This is how I create recipes by salvaging what’s in my refrigerator, like Pumpkin Coffee Creamer.
 
Also, there are many recipes that ask for only half a package of cream cheese. Then what? What do you do with the remaining amount? Sure, you can always spread the leftovers on toast, English Muffins, or croissants 🥐 in the morning…
 
Perhaps I have the right solution for you…
How about my Pumpkin & Spice Cream Cheese Muffins 🎃! Not only are they delicious, but they are packed with a surprise inside. When you bite into one of these muffins, you’ll discover what the surprise is all about; a delicious cream cheese filling, yum 😋!
 
I enjoy these tasty Pumpkin & Spice Cream Cheese Muffins! They’re great for breakfast, but also as a mid-afternoon snack. It takes a little time to make, but the results are definitely worth the effort.
 
This scrumptious Thanksgiving dessert/snack should take care of your leftover pumpkin purée as well as your cream cheese. Don’t hesitate to make these Pumpkin & Spice Cream Cheese Muffins, as everyone will love 💖 them, including yourself!
Bon Appétit! 🍽
 
If you like making muffins and cupcakes, I have more scrumptious recipes for you to try…😀
– Double Chocolate Muffins
– Lemon Raspberry Muffins
– Maple Bacon Cupcakes
– Lemon Poppy Seed Muffins
– Dulce de Leche Cupcakes
– Whole Wheat Banana Muffins
– Margarita Cupcakes
– Classic Vanilla Cupcakes
– Chocolate Cupcakes with Raspberry Frosting
and for more delicious snack recipes 🍪🍩, click on this link… Recipe Category • Snacks
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Pumpkin & Spice Cream Cheese Muffins

Pumpkin & Spice Cream Cheese Muffins

These are the perfect Thanksgiving snack everyone will enjoy! It's also a tasty way to use your leftover pumpkin pie filling and cream cheese...
5 from 4 votes
Print Recipe
Leave a Comment
Servings 12 muffins

Hover to scale

Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 0 minutes
Total Time 45 minutes

Ingredients
  

CREAM CHEESE FILLING

TOPPING • STREUSEL

  • ¼ cup brown sugar, such as demerara
  • 3 tbsp. unbleached all-purpose flour
  • ¼ cup walnuts or pecans, chopped
  • 3 tbsp. unsalted butter, melted
  • ¼ tsp. ground cinnamon

BATTER

  • 1 ½ cups unbleached all-purpose flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. freshly grated nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. allspice
  • ½ tsp. baking soda
  • ½ tsp. ground Himalayan pink salt
  • 2 large free-run eggs
  • 1 ¼ cups pumpkin purée
  • 1 cup granulated sugar
  • ½ tsp. pure vanilla extract
  • ½ cup grapeseed oil tips & tricks

Directions
 

CREAM CHEESE FILLING

  • In a small bowl, mix together cream cheese filling ingredients until smooth; set aside.

TOPPING • STREUSEL

  • In medium bowl, mix together the topping ingredients until crumbly; set aside.

BATTER

  • Preheat oven to 350℉.
  • Grease muffin pan or line with paper liners; set aside.
  • In a large bowl, whisk together flour, spices, baking soda and salt.
  • In another bowl, whisk together eggs, pumpkin purée, sugar, vanilla, and oil.
  • Pour pumpkin mixture into the flour mixture; mix with a spatula until well mixed.
  • Evenly divide half the batter among the muffin cups. Place 2 tsp. of cream cheese filling in the center; cover with the remaining batter.
  • Sprinkle about 1 tbsp. streusel on top of each muffin. 
  • Transfer to the preheated oven and bake until browned, about 20 to 25 minutes.
  • Remove from the heat and let them cool 10 minutes in the pan before transferring to a wire rack (*see footnote).

Notes

Footnote: If you want to freeze them, place the muffins in an airtight container. When it's time to eat, remove from the freezer and transfer them to a 350°F oven for 10 to 15 minutes to thaw.

Don't forget to rate and comment on this recipe!