The World And Brasstown
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Pumpkin and Cream Cheese Muffins

Pumpkin and Cream Cheese Muffins

This time of the year I always start getting a taste for pumpkin recipes. A couple weeks ago, one of my favorite girls and me whipped up some Pumpkin and Cream Cheese Muffins. I've had the recipe for ages. Years ago I cut it out of a Country Living magazine. Although the muffins are a little fussier to make than regular muffins they are so worth the extra effort. 

According to the magazine the recipe is a specialty of Second Creek Farm Bed and Breakfast in Owensville, Missouri. 

Pumpkin and Cream Cheese Muffins - from Country Living

Ingredients

  • 8 oz. cream cheese
  • 3 eggs
  • 2½ cup sugar (divided-see recipe)
  • 2½ cup flour (divided-see recipe)
  • ¼ cup pecans
  • 3 tbsp. butter
  • 2½ tsp. cinnamon
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1¼ cup packed pumpkin
  • ⅓ cup vegetable oil
  • ½ tsp. vanilla extract

Best pumpkin cream cheese muffins

Pre-heat oven to 375°.  Lightly coat two 12-cup standard muffin tins with oil and set aside or use paper liners.

Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.

Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.

Combine the rest of the sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.

Lightly beat the rest of the eggs, pumpkin, oil, and vanilla together in a medium bowl.

Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.

Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.

Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.

Pumpkin with cream cheese

The muffins are best right out of the oven, but they're not bad even a day later...if they last that long!

Tipper

 

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Comments

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The muffin in the picture looks larrupin good but I am just not a fan of punkin. In fact I have an strong aversion to it and anything that reminds me of it. I don't even drink eggnog. Must be the spices used in it. Peter Peter, I'm not!
When I first saw the picture I thought "Of Boy, We Are Having Apple Crumb Muffins!" Sadly that was not to be.

I grew some candy roasters and cushaws this summer. Can't wait to try them in this recipe!

Tipper,
Those cupcakes look delicious. It may frost up at Topton tonight, forecast calls for the upper 30"s. Anyways, I been waiting for real Fall weather to get here, cause I'm craving some Pumpkiney stuff.

While at the eye doctor's office today, I met this older gentleman who like Chitter and Chatter, came in talking and we got to know each other somewhat. He was a Veteran of WWII and was from Blairsville. He said he was sent a picture of his Sailor Class the other day. Guaranteed me I'd laugh at all the 16 and 17 old boys. He was 91, and besides having bad eyes, he also had Cancer. But his Spirit and Gumpshun was Uplifting. I wish I had got his name! ...Ken

My family likes pumpkin deserts--me not so much. have to make a pumpkin roll every year for them.

If a recipe has cream cheese in it, I know I'm going to like it.

I wait for these at dunkin donuts, now i can make my own.

Your post is so timely. For my birthday my wife made me a pumpkin spice ginger snap icebox cake. We also used graham crackers in addition to ginger snaps. And I spice it up even more with ancho chili powder. I haven't tried hot chocolate mix yet but I plan to.

On a different fall note, any of your readers ever heard of a Red Stayman apple?

Those look good Tip, call me next time you make them. I've never done much cooking with pumpkins, a pie or two along the way but I was never impressed with my results so I gave up.

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