The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins. These aren’t your typical muffins. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. Seriously, what more could you want? Last month, like every October, we visited the pumpkin patch to pick out a few very special pumpkins. Some were carved into scary jack o’ lanterns while some of the smaller pumpkins were used to decorate the buffet. What is one to do with all these pumpkins as the season is coming to an end? You eat them of course!
I am a Good Cook Kitchen Expert and received Good Cook Bakeware to share my recipe with you.
Cooking with pumpkins has become so much easier thanks to the Good Cook Pumpkin Scoop (Available at Walmart). Simply cut off the top of your pumpkin, using the cutting tool inside the handle. Then use the specially designed round scoop with both smooth and serrated edges to remove the pumpkin flesh.
The aroma of these Pumpkin Cream Cheese Muffins is intoxicating. The cream cheese layer in the center makes them supremely moist. I baked these last night with the intent of having them for breakfast this morning, but they quickly began to vanish after dinner. Just a few lonely muffins remain as evidence of yesterday’s well planned Sunday morning breakfast.
- 8 ounces cream cheese, softened
- 3 eggs
- 2 1/2 cups sugar
- 2 1/2 cups flour
- 1/4 cups walnuts, roughly chopped
- 3 tablespoons butter, melted
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 cups solid packed pumpkin
- 1/3 cups vegetable oil
- 1/2 teaspoon vanilla extract
- Heat oven to 375 degrees F. Lightly coat two 12-cup muffin tins with cooking spray and set aside.
- Mix the softened cream cheese, 1 egg, and 3 tablespoons sugar into a small bowl and set aside.
- Toss 5 tablespoons sugar, 1/2 cup flour, walnuts, butter, and 1/2 teaspoon pumpkin pie spice together in a medium bowl and set aside.
- Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining pumpkin pie spice in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
- Evenly divide half the batter among the muffin cups. Next, place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the nut mixture over the top of each muffin and bake until golden and until a toothpick inserted into the muffin center comes out clean. Approximately 20 – 25 minutes.
Doesn’t that creamy center look amazing? Seriously, you have to try these for yourself! I am so curious to know what your favorite pumpkin recipe is.
Are you interested in getting your own Good Cook Bakeware? I’d love to see you at the Good Cook Ultimate Thanksgiving Twitter Party on November 25, 2013 at 6:00pm EST. The hashtag is #ThanksgivingTips and there will be lots of great Good Cook bakeware given away! Be sure to RSVP!