Pumpkin & Spice Cream Cheese Muffins
Not sure what to do with your leftover pumpkin purée? How about Pumpkin & Spice Cream Cheese Muffins?
When I go to a large box store, 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. So what do you do with leftover pumpkin pie filling which 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 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 realize what the surprise is all about; a delicious cream cheese filling… yum 😋!
This delicious Thanksgiving dessert/snack takes a little time to make but the results are definitely worth the effort. That 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 🎃because everyone will love them including yourself!
Bon Appétit! 🍽
If you like making muffins and cupcakes, I have more scrumptious recipes for you to try…😀
– Lemon Raspberry Muffins
– Maple Bacon Cupcakes
– Lemon Poppy Seed Muffins
– Dulce de Leche Cupcakes
– Whole Wheat Banana Muffins
– Margarita Cupcakes
– Classic Vanilla Cupcakes
and for more delicious snack recipes, click on this link… Recipe Category • Snacks
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Pumpkin & Spice Cream Cheese Muffins
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Ingredients
CREAM CHEESE FILLING
- 4 ounces light cream cheese, room temperature
- 1/3 cup confectioners' sugar
- 1 tsp. pure vanilla extract
TOPPING • STREUSEL
- 1/4 cup brown sugar, such as demerara
- 3 tbsp. unbleached all-purpose flour
- 1/4 cup walnuts or pecans, chopped
- 3 tbsp. unsalted butter, melted
- 1/4 tsp. ground cinnamon
BATTER
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/2 tsp. baking soda
- 1/2 tsp. ground Himalayan sea salt
- 2 large free-run eggs
- 1 1/4 cups pumpkin purée
- 1 cup granulated sugar
- 1/2 tsp. pure vanilla extract
- 1/2 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 350ºF.
- Grease or spray muffin pan or line with muffin 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
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