Pumpkin Cream Muffins

Thanksgiving is just right around the corner, have I mentioned how much I {LOVE} this time of year! I found this recipe in one of the cute Gooseberry Patch Christmas Cookbooks, made it for the first time on a cold Texas morning last week and everyone gobbled them up. The pumpkin muffin bottom is moist, rich and dense, the cream cheese is sweet and tangy, and the topping adds a little surprise perfect crunch. Perfect for breakfast, brunch or the down time when everyone is just hanging out durning the holiday.

Pumpkin Cream Muffins


3 eggs, divided
1 1/3 cup sugar, divided
1 1/4 cup flour
2 1/2 teaspoons cinnamon
3/4 cup oil
1 can pumpkin
1 teaspoon baking soda
1/2 teaspoon salt
8 oz package cream cheese, softened


Combine 2 eggs, one cup sugar, oil and pumpkin in the bowl of an electric mixer fitted with the paddle attachment. Beat mixture at medium speed for 5 min, scrape down sides of bowl and add flour, cinnamon, baking soda, and salt. In a separate bowl, blend together cream cheese, remaining egg, and sugar. Pour pumpkin mixture into prepared muffin tin ( I used decorative paper liners), filling 2/3 full. Place a heaping tablespoon of cream filling in the center of each muffin. Sprinkle with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Make 1 1/2 dozen.


1/4 cup sugar
1/2 teaspoon cinnamon
3 tablespoons flour
2 tablespoons butter, softened

Combine all ingredients with a pastry cutter, until it resembles coarse bread crumbs.

1 comment: