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Pumpkin Muffins Stuffed with Cream Cheese

jenn

It is fall y’all! I love the fall with cozy sweaters, great boots, football and everything pumpkin. These pumpkin muffins are a delicious way to incorporate another level of pumpkin into your fall festivities.

Did I mention the cream cheese frosting/stuffing. Well you could definitely just eat this with a spoon (I may or may not have tried a few!) It is the perfect sweet accompaniment to the spicy muffin.

My kids even like these- that should tell you how good they are!!

Pumpkin Muffins Stuffed with Cream Cheese

INGREDIENTS

for the muffins-

2 sticks unsalted butter

1 cup sugar

1 cup brown sugar

3/4 c applesauce

3 eggs

1 tsp baking soda

1 tdp baking powder

1 tsp salt

1/4 tsp all spice

1 tsp nutmeg

1 TBSP cinnamon

2 cups pumpkin puree

for the cream cheese filling/icing-

1 8 oz pkg cream cheese, softened

1 stick unsalted butter

1 cup confectioner’s sugar

1 tsp vanilla extract

DIRECTIONS

Preheat oven to 350 and line 24 muffin tins with paper liners.

In an electric mixer with a paddle attachment cream the butter and the 2 sugars for about 5 minutes, scraping down the side mid-way.

Add the eggs one at a time and mix until combined.

Add the applesauce and vanilla and incorporate.

Add all of the dry ingredients.

Finally add the pumpkin puree.

Your batter should be light and fluffy.

Add the muffin batter to each of the muffin tins and bake for about 25 minutes until done.

Let them cool completely.

Make the cream cheese icing –

Combine all the ingredients into an electric mixer for 6-7 minutes. Scrape down the sides every so often. You want to make sure that all the components are thoroughly combined.

Assemble the muffins-

Take one muffin and using a spoon scoop out the center, not completely to the bottom. Place your icing in a zip top bag and cut off a corner. Squeeze the frosting into the muffin and swirl a bit on top.

Everyone knows the icing is the best part- so don’t be stingy!

Continue with the rest of the muffins.

This recipe makes 24 muffins and they will go fast. They are the perfect slice of fall in every bite. I love baking these and bringing them to outdoor events- football/soccer games or just get togethers. Everyone really enjoys them and remember to bring the napkins.

Happy Baking!!

 

Pumpkin Muffins Stuffed with Cream Cheese

  • for the muffins-
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 3/4 c applesauce
  • 3 eggs
  • 1 tsp baking soda
  • 1 tdp baking powder
  • 1 tsp salt
  • 1/4 tsp all spice
  • 1 tsp nutmeg
  • 1 TBSP cinnamon
  • 2 cups pumpkin puree
  • for the cream cheese filling/icing-
  • 1 8 oz pkg cream cheese (softened)
  • 1 stick unsalted butter
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract
  1. Preheat oven to 350 and line 24 muffin tins with paper liners.
  2. In an electric mixer with a paddle attachment cream the butter and the 2 sugars for about 5 minutes, scraping down the side mid-way.
  3. Add the eggs one at a time and mix until combined.
  4. Add the applesauce and vanilla and incorporate.
  5. Add all of the dry ingredients.
  6. Finally add the pumpkin puree.
  7. Your batter should be light and fluffy.
  8. Add the muffin batter to each of the muffin tins and bake for about 25 minutes until done.
  9. Let them cool completely.
  10. Make the cream cheese icing –
  11. Combine all the ingredients into an electric mixer for 6-7 minutes. Scrape down the sides every so often. You want to make sure that all the components are thoroughly combined.
  12. Assemble the muffins-
  13. Take one muffin and using a spoon scoop out the center, not completely to the bottom. Place your icing in a zip top bag and cut off a corner. Squeeze the frosting into the muffin and swirl a bit on top.
  14. Everyone knows the icing is the best part- so don’t be stingy!
  15. Continue with the rest of the muffins.

 

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