Thursday, October 27, 2011

Pumpkin Cream Cheese Muffins

So after I made those pumpkin donuts a few weeks ago I had half a can of pumpkin leftover that I needed to make into something! So when I saw this recipe on Pinterest that only needed 1 cup pumpkin puree...I was there! You can see the original recipe at She has some cool pictures of each step!

I was hoping they would taste like the pumpkin cream cheese cupcakes at Starbucks (one thing our town does have is a Starbucks!) They weren't quite as sweet as the Starbucks version but they were still really yummy! Although, I usually love anything pumpkin.

These mixed up quick and were easy to bake. You just put a dallop of the cream cheese mixture in each of the muffin cups and then the pumpkin muffin bakes up around it! So it looks fancy without a lot of extra work! And I'm all about being fake fancy!

Pumpkin Cream Cheese Muffins
1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice, or to taste
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla

1/2 cup whipped cream cheese (I just used regular and whipped it myself)
1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. If you are using regular cream cheese...whip it by itself first and then add confectioners sugar. Set aside.

In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt. In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla. Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin. (I thought that I could just set the dollop on top and it would bake down in...but it worked better if I pushed the cream cheese down in the batter a little bit before I baked it)

Bake 25-30 minutes, or until a toothpick inserted into muffins comes out clean. Let cool for 10 minutes.

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