Hello lovelies,
Another day, another pumpkin recipe and I’m not even sorry about it. When I say I go pumpkin mad during the autumn, I truly do and damn, are you in for a treat with today’s pumpkin recipe.
If there’s one thing you guys who’s been around here a while will know me for, aside from the endless unhealthy sweet treats I share, it’s that I know and love a good flavour combination.
And one flavour combination I haven’t shared to much but is a favourite of mine during autumn is pumpkin and cream cheese.
The pair complement one another beautifully – the spiced pumpkin with the subtle freshness of the cream cheese is unmatched. So, it only felt right that I share this pairing with you, so you two, can experience this goodness.
And what better way to do it than in muffin form. Because let’s be honest, who doesn’t love a muffin?
Muffins alone are a firm favourite in this household but flavoured with the combination of pumpkin and cream cheese, these muffins are taken to a whole new level.
So, if these muffins have caught your eye and you’re eager to try them for yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Large Muffins
Prep Time: 20 Minutes
Bake Time: 20-22 Minutes
Overall Time: 40 Minutes
Ingredients You Need To Make The Crumb Topping:
- 70g Of Light Brown Sugar
- 2tsp Of Ground Sweet Cinnamon
- 60g Of Unsalted Butter
- 100g Of Plain Flour
Ingredients You Need To Make The Cream Cheese Filling:
- 170g Of Full Fat Cream Cheese
- 1 Egg Yolk
- 1tsp Of Vanilla Bean Paste / Extract
- 40g Of Granulated Sugar
Ingredients You Need To Make The Pumpkin Muffins:
- 220g Of Plain Flour
- 1tsp Of Baking Powder
- 1tsp Of Bicarbonate Of Soda
- 2tsp Of Ground Sweet Cinnamon
- 2tsp Of Pumpkin Spice
- 100g Of Light Brown Sugar
- 100g Of Granulated Sugar
- 2 Large Eggs
- 227g Of Canned Pumpkin Purée
- 120ml Of Vegetable Oil
- 80ml Of Milk
- 2tsp Of Vanilla Bean Paste / Extract
How To Make The Crumb Topping:
- Firstly, gather together your equipment and ingredients, line a 12 hole muffin tin with muffin cases and preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Secondly, in a small bowl, mix together the 70g of light brown sugar and 2tsp of ground sweet cinnamon.
- Next, add in the 60g of melted unsalted butter and mix together until combined.
- Add 100g of plain flour and using a fork, gently mix until crumbs form (don’t over mix as it will turn into a paste. If this does happen, I’d recommend adding more flour until it turns into crumbs)
- Then, set to one side.
How To Make The Cream Cheese Filling:
- Using a stand or hand held mixer, in a bowl, beat the 170g of full fat cream cheese until smooth and creamy.
- Next, beat in the 1 egg yolk, 1tsp of vanilla extract and 40g of granulated sugar until combined.
- Then, set to one side.
How To Make The Pumpkin Muffins:
- In a large bowl, whisk together the 220g of plain flour, 1tsp of baking powder, 1tsp of bicarbonate of soda, 2tsp of ground sweet cinnamon and 2tsp of pumpkin spice. Then, set to one side.
- In a medium bowl, whisk together the 100g of light brown sugar, 100g of granulated sugar, 2 large eggs, 227g of canned pumpkin puree, 120ml of vegetable oil and 2tsp of vanilla extract until combined.
- Pour the dry ingredients into the wet and whisk until just combined (avoid over mixing)
How To Assemble The Muffins:
- Now that everything has been made, it’s time to assemble.
- Using a tablespoon, spoon one heaped tbsp of the pumpkin muffin batter into the base of the muffin cases.
- Layer with a teaspoon of cheesecake filling.
- Then, top with another tbsp of pumpkin muffin batter (or however much is needed to fill what’s left of the muffin case).
- Sprinkle the crumb topping onto the top of each muffin and gently press down into the tops of the muffins (this prevents the crumb topping from falling off as the muffins bake).
- Once filled, place the muffin tin into the oven and cook for 5 minutes at 220C / 200C Fan / Gas Mark 7 before reducing the heat to 200C / 180C Fan / Gas Mark 4 (keeping the muffins in the oven whilst doing so) and continue baking for a further 15-17 minutes, until a skewer placed into the muffin comes out clean.
- Finally, once baked, remove the muffins from the oven and allow to cool in the tin for 10 minutes before removing and placing onto a wire rack to cool completely. Then, serve.
That’s your Pumpkin Cream Cheese Muffins prepared and baked, ready for you to enjoy!
Notes:
- Store the muffins in an airtight container in the refrigerator for up to 1 weeks or at room temperature for up to 2 days.
- These muffins can be frozen for up to 3 months. I’d recommend removing from the freezer the night before using and place into the fridge to thaw overnight, then heat up in the microwave if desired.
I don’t think my words will ever do justice for how good these muffins are, therefore my recommendation is… to try them for yourself! You won’t be disappointed, I can promise you that.
The most perfect autumnal bake, guaranteed to have you longing for more.
Let me know in the comments below if you try these muffins yourself and if you do, what your thoughts are on them. Have you ever tried this flavour combination? Do you love it as much as me? Are these muffins a new firm favourite in your household?
Sending you all tons of love & hugs as always,
Elle xo
I prefer imperial measurements