Classic Pumpkin Muffin recipe

Very good! I also added white chocolate chips and poured into cake pans. I accidentally softened and added cream cheese to the batter instead of cutting it in pieces and making a filling. The batter is moist, didn't mess up the recipe.

I made these but used half whole wheat flour and regular flour for the rest. Although the muffins are pretty good I found the cream cheese in the middle to be kind of bland. Next time I might try mixing the cream cheese with some sugar and/or spices.

I made these today! My husband and I both loved them. I would say to store them in the refrigerator after. I am thinking I might also try to add a little brown sugar to the cream cheese the next time. It was lacking a little flavor. Otherwise they were a wonderful use for some extra pumpkin.

Lovely, but way too much salt!

These muffins are really good, and easy to make! What a treat, thanks for sharing.

For the cream cheese filling... Every 3 tablespoons cream cheese, you can add 1 teaspoon lemon zest and 1 to 2 tablespoons sugar.

Very good! I used the suggestions about flavoring the cream cheese and using more pumpkin puree it was great! I also substitute apple sauce instead of the oil.

These muffins are perfect. They are even better the next day. Our whole family loved them.

Great recipe! Used apple cider instead of milk and sweetened up the cream cheese with brown sugar and vanilla. Yummy fall recipe!

Make sure the cream cheese is VERY soft and the chunks tiny or they will not melt during cooking and the muffins therefore do not rise as well as they should. Also - on the second try I cut the recipe in half - 24 muffins last too long and do not stay fresh as well.

I have not made these muffins yet but I am seriously considering it. Before even reading the comments... I knew something needed to be done to the cream cheese. So what was written confirmed my thinking and I will make a change there. Once I add things to the cream cheese, should I put it in the fridge to firm it up to stay as a filling. I was thinking the cream chesse should be a filling and not get cooked up in the batter?? If it stays as a filling, should it stay in the fridge to keep longer?

Was very good. I flavored the cream cheese with cinnomon, ginger, cloves, and a bit of sugar. Otherwise, it is just a weird, bland clump in the middle that doesn't belong. Also, put the cream cheese in the batter softened and maybe swirl it in with a toothpick.

O.k. I finally tried this recipe. I first tried to make this it came out o.K. I made a few changes. I like baking with butter not oil. I know I needed to make more changes the second time around. The first time I did not use the cream cheese.

These are the changes I made:
Pumpkin Spice Muffins with Cream Cheese Filling
Note this recipe is prepared in 4 parts. Each part is listed separately:
1st prepare the Cream Cheese Filling:
1- 6oz pack of cream cheese softened at room temperature
3 tbsp of Karo dark syrup
2 tbsp of white sugar
½ tsp of cinnamon
½ tsp of pumpkin spice
Mix together all ingredients at one time.
Scoop mixture into a mini muffin pan. Just cover the bottom of each cup. Place in the
freezer for 1 hour to firm up cream cheese. (REMEMBER: No more than 1 hour)

2nd prepare the Cinnamon and Sugar topping:
1 cup of light brown sugar
3 tbsp of cinnamon
½ tsp of pumpkin spice
Mix together all ingredients at one time. Then set this mixture to the side for later.

3rd prepare the dry ingredients
Layer the following ingredients in this order in the sifter before sifting:
1 cup all-purpose flour
1 tsp of baking soda
½ tsp salt
1 cup of all-purpose flour
1 tsp of pumpkin spice
½ tsp of cinnamon
2 tsp of baking soda
1 cup of all-purpose flour
½ tsp of salt
1 tsp of baking soda
Sift all of these ingredients together in an empty bowl. They should already be layered in the sifter
at this point.
 


4th prepare the wet ingredients:
Cream 1 stick of butter with 1 cup of white sugar and
½ cup of brown sugar. Mix well

Add 2 eggs/ 1 ½ cups of pumpkin puree/ 1 tsp of pumpkin spice/ ½ tsp of cinnamon/ 1 ½ tsp of vanilla/ ½ cup of Karo syrup. Mix well

Now, Combine the Dry ingredients into the wet ingredients: (This is the second time you will sift the flour)
Sift in 1 cup of the dry ingredients into the wet ingredients, one cup at a time
Then mix well. (REMEMBER: sift in the dry mix only one cup at a time. Not the entire thing!)

When this is done, if the batter is too thick add in ¼ of cold milk. Check batter. Then add in another ¼ cup of cold milk. This is a thick batter NOT runny….. This holds the cream cheese mixture in place, so it does not fall to the bottom of the muffin.

Filling the muffin tins with the batter:
Line the muffin tins with cupcake papers
Use a large ice scoop.
Scoop one large ice cream scoop of batter into each cup (make sure you leave some batter to the side to cover the cream cheese).
Get the cream cheese from the freezer and drop one circle into the muffin tin on top of the batter.
Cover all cream cheese with any remaining batter. This can be a thin layer.
Sprinkle a nice and good layer of the cinnamon and sugar mixture on top of each muffin.
Bake on 350 for 20 minutes if not done lower temp to 325. Then bake for an additional 6 minutes.

Did not have cream cheese on hand so just made plain pumpkin muffins. Doubled cinnamon and almost doubled nutmeg in recipe for added spice. Next time I would double the amount of pumpkin as I found the taste of pumpkin too slight.