I made it Monday- Cream Cheese Pumpkin Muffins

The BFF and I resumed our Monday cooking. We’re not always great at doing it every Monday, but we’re going to try. Today, we made these beautiful muffins.

Now, I love the Pumpkin Cream Cheese Muffins from Starbucks. Every year, I get stupidly excited over them, and make sure I get one weekly. So delish!

This recipe definitely was fun to make. We doubled it with the intent of having just enough for both of us, but the recipe is HUGE.

In the end, we weren’t exceptionally pleased with the final product. They look beautiful, but the taste is a little bland. Here are some changes we would make to the recipe:

– There definitely wasn’t enough pumpkin “spice” in them. Definitely more cinnamon. Adding nutmeg, and some pumpkin spice, or perhaps allspice would have made them better.

– The cream cheese filling calls for eggs, and it wasn’t until the end that we realized that the egg maybe was unnecessary. I would next time either, do the sugar mix, and leave out the eggs. OR I would just mold the cream cheese into a log and push cream cheese pieces into the batter.

Another change we made is that we doubled up on the cream cheese. So we put a layer of muffin batter, but some cream cheese, then some muffin batter, and finished it off with a small dollop of cream cheese. The idea was good, but because of the eggs, the cream cheese in the middle ended up baking.

These muffins are not similar to the Starbucks ones at all- so if you don’t like the one from Starbucks, then these may be the muffins for you!

Other then that, the recipe is a great base. I’m going to try it again in the coming weeks with the changes. However, here’s the actual recipe- feel free to take my advice or try it as it is!

Pumpkin Cream Cheese Muffins.

Filling:
1 (8oz) package of cream cheese
1 Egg
1 tsp vanilla
1 tbps brown sugar

Streusel Topping:
1 1/2 tbsp flour
5tbsp white sugar
3/4 tsp ground cinnamon
2 tbps butter
3tbsp chopping pecans

Muffin Batter:
2 1/2 cups flour
2 cups white sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 salt
2 eggs
1 1/3 cups canned pure pumpkin
1/3 cups olive oil
2 tsp vanilla

DIRECTIONS:

1. Preheat oven to 375F. Grease and flour 18 muffin cups or line with paper liners

FILLING:
2. In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

STREUSEL TOPPING:
3. In a medium bowl, mix flour, sugar, cinnamon and pecans. Cut in butter with a fork or pastry cutter until crumbly. Set aside.

MUFFIN BATTER:
4. In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mix and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

5. Place batter in muffin cups about 1/2 full. Then add 1 tbsp of the cream cheese mixture right in the middle of the batter. Try to keep the cream cheese mix from touching the tin or paper cup. Sprinkle streusel on top.

6. Bake at 375F for 20-25 minutes. ENJOY!!

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