These are, without a doubt, the best muffins I have ever made. They are easy to make but take a bit of time to make each part. They bake up tender and moist. I brought some to the dog park and sent some to work with Mr. Meat Eater and everyone loved them.
I thought the cream cheese filling was a little runny and I’d have to work on it to make it less so but I wouldn’t hesitate to make these over and over. In fact, I will be making them for Thanksgiving weekend.
The recipe came from Country Living magazine who says it came from a B&B.
Pumpkin Cream Cheese Muffins
1 (8 ounce) cream cheese, room temperature
3 tbsps sugar
5 tbsps sugar
1/2 cup flour
1/4 cup roughly chopped pecans
3 tbsps butter, melted
1/2 tsp cinnamon
2 cups sugar
2 cups flour
2 tsps cinnamon
1/2 tsp salt
2 tsps baking powder
1/4 tsp baking soda
1 1/4 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla
Heat oven to 375º. Spray 2 12-cup muffin pans with Pam or use paper liners (I spray the liners, too).
In a medium bowl, mix the filling ingredients together and set aside.
In another medium bowl, mix the topping ingredients together and set aside.
In a large mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and cinnamon.
In another medium bowl, mix the eggs, pumpkin, oil, and vanilla together.
Make a well in the center of the dry ingredients and pour the pumpkin mixture in. Mix with a fork until well moistened.
Evenly divide half the batter between the 24 muffin cups. Place 2 teaspoonfuls of the cream cheese mixture on top and then divide the rest of the batter between the cups covering the cream cheese as best you can. I am not the best at dividing but as long as there was a spoonful on top of the cream cheese, it worked.
Sprinkle some of the pecan mixture over the top of each muffin.
Bake until golden ~ about 20 to 25 minutes. Insert a toothpick in center to check for doneness.
Makes 24 muffins.