The week before our wedding, I got this
crazy awesome idea to make muffins for the bridal party and family for the morning of the wedding. I knew we didn’t have anything planned for breakfast and since were all running a 5K race the morning of, we needed to make sure our energy levels were high! At first I decided to make three kinds of muffins but then one thing led to another and I ended up making five kinds. Yep. I made five kinds of muffins two days before my wedding. Yep. I’m a little crazy.
But seriously, I think the time in the kitchen with just me, my KitchenAid, and my oven was exactly what I needed to calm my mind and think about something (anything!) besides the wedding. Among the types of the muffins I made were cream cheese filled pumpkin muffins. They were definitely the most popular muffin, and my personal favorite too. I liked them so much I decided I had to make them again.
This time I added cinnamon to the cream cheese filling, and decreased the amount of sugar from the original recipe. They turned out just as amazing as the first time. The muffin is perfectly spiced with pumpkin spices, and the cinnamon cream cheese filling is the best surprise when you bite into it. These would be the perfect addition to any fall morning!
Like this recipe? Then you’ll love these, too:
Pumpkin Waffles with Cream Cheese Drizzle
Pumpkin Overnight Oats
Brown Butter Pumpkin Bread with Streusel Topping
Pumpkin Zucchini Chocolate Chip Bread
adapted from Little Birdie Secrets
for the muffins:
- 2 1/2 cups flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 2 eggs
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1/2 tsp pure vanilla extract
for the cream cheese filling:
- 8 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F. Spray muffin pan with baking spray. Set aside.
- First, make the cream cheese filling by beating together the cream cheese, powdered sugar, and cinnamon until well mixed.
- Spoon into plastic baggie or piping bag. Set aside.
- In large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Mix well and set aside.
- In separate bowl, stir together pumpkin, eggs, sugar, oil, and vanilla. Add to flour mixture and mix until just combined.
- Fill each muffin tin halfway full, then pipe 1 tbsp of filling on top, then fill rest of the way with muffin batter.
- Bake in preheated oven for 22-25 minutes, until toothpick comes out clean.