The Pioneer Woman Tasty Kitchen
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Pumpkin & Cream Cheese Muffins

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.

10 Comments

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Avatar of marte2112

marte2112 on 10.12.2012

any tips on how to store these, when baked? I need em for tomorrow, and I worry the crisp is going to go out of that deliiight of a topping

Avatar of tarra

tarra on 10.20.2009

Oh. My. Goodness. These are awesome!! Love them! But I will have to agree with gillyhappy1 on the size – I made 18 muffins instead of 12, and they were still very large (which isn’t a bad thing!!).

Avatar of gillyhappy1

gillyhappy1 on 10.5.2009

I just made these and they are wonderful. They make a big muffin, so if you wanted to make 18 smaller muffins, you could.

Avatar of rachel

rachel on 9.29.2009

mmmm, pumpkin, cream cheese… one bite and I was in love!

Avatar of bluelafrance4774

bluelafrance4774 on 9.15.2009

This recipe had me at pumpkin. I wanted to make some fall muffins and these fit the bill, and boy did they ever deliver! Crunchy on top and moist throughout with the perfect pumpkin flavor. My picky 11 yr. old son deemed these ” OMG mom, SOOOO GOOD!” I will definitely be making these A LOT!

4 Reviews

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Avatar of Rebekah Godt

Rebekah Godt on 8.27.2012

These were wonderful. I love making muffins. Especially Pumpkin muffins. I love the cream cheese filling. I had made so much I gave some to my neighbor she loved them so much she said anytime I had leftovers to make some for her.

Avatar of sarablaire

sarablaire on 12.8.2011

These are amazing! I was in a bind, having planned another pumpkin recipe, but realizing I’d forgotten one ingredient. In searching for something last-minute, I came across this. Oh, I am SO glad I forgot my ingredient for the other dessert! These were amazing! Everyone loved them and wondered where I’d gotten the recipe. The only change/addition I made was to use pumpkin pie spice instead of just cinnamon in the batter. But this recipe would be delicious either way, I’m sure! Thank you for posting this!

Avatar of amycookie

amycookie on 10.30.2011

These were really delicious and just what I was looking for. The topping was unbelievably good :)

Avatar of bluelafrance4774

bluelafrance4774 on 7.14.2010

Beautiful muffins! They made a moist batter and the crunchy texture on top just added that little extra something. I have made these 3 times now and always get asked where I got the recipe!

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