Anns-liee

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Jumbo Pumpkin Creme Cheese Muffin

Desserts-Snacksshirley byrdComment
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These jumbo pumpkin cream cheese muffins measure 4 inches across the top!! They’re very moist with a perfect sweetness, pumpkin flavor complimented with soft, creamy texture of the cream cheese filling. Serve as a quick breakfast with fruits and coffee or just as a snack.

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The recipe may appear long and difficult but it’s not really. Just set up the ingredients according to pumpkin spice, dry ingredients, wet ingredients, the cream cheese filling.

Create a well in the center of the dry ingredients.

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After mixing the wet ingredient, pour it into the well of the dry ingredients.

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Gently mix the wet and dry ingredients.

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The Recipe
Serves 8

Suggested Tools: blender, 8-cup muffin pan

Dry Ingredients for Muffin

  • 3 cups all-purpose flour

  • 2 teaspoons pumpkin spice*

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Wet ingredients

  • 3 eggs (small)

  • 1/2 cup vegetable oil

  • 1/4 cup granulated sugar

  • 3/4 cup brown sugar

  • 1/2 cup buttermilk

  • 1 (15 ounce) can pure pumpkin (not pumpkin puree)

Cream Cheese Filling ingredients

  • 8 ounce cream cheese, softened

  • 1/4 granulated sugar

  • 1/2 vanilla extract

  • 1 egg

Preparation

  1. Preheat oven 425 degrees F.

  2. Spray non-stick bakery spray into each cup of the muffin pan. Set aside.

  3. In a blender, mix well the dry ingredients, create a well in the center and set aside.

  4. In a blender, mix well the wet ingredients, and set aside.

  5. In a blender, with a whisk or with a fork blend the sour cream filling.

  6. Pour the wet ingredients into the well of the dry ingredients. (You may need to re-stir the wet ingredients a bit if it took you a while to mix the filling.)

  7. With a spatula, gently mix the wet and dry ingredients. Run the spatula along the side of the bowl and gently lift the batter from the bottom upward towards the center. Continue with this motion several times being careful not to over mix.

  8. Using an ice cream scooper, fill each muffin cup to about half way.

  9. Add 1 tablespoon of the cream cheese filling to each cup.*

  10. Add remaining pumpkin batter to each cup of the muffin pan, covering the cream cheese filling.

  11. Complete filling each cup with the remaining cream cheese.*

  12. Use a knife to swirl the cream cheese in each cup.

  13. Place the muffin pan on the middle rack of the oven.

  14. Bake 5 minutes. Then turn the oven temperature down to 375 degrees F. Continue to bake 20-25 minutes. Refrain from opening the oven door while the muffins are cooking.

*Cooking notes

You can purchase pumpkin spice or make your own which is what I did. You probably already have the ingredients in your kitchen cabinet. Here’s the recipe I use. Store in a clean spice jar.

  • 1-1/2 Tablespoons ground cinnamon

  • 2 teaspoon ground ginger

  • 1 teaspoons ground nutmeg

  • 3/4 teaspoon allspice

  • 3/4 teaspoon ground cloves

In step 9, you can add 2 tablespoons to the center of the muffin and skip topping the muffin with cream cheese. Another option is to sprinkle sugar sparkles over the muffin batter.


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Enjoy!!

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