Pumpkin Maple Cream Cheese Muffins Recipes

MAPLE CREAM CHEESE PUMPKIN MUFFINS

Steps:

• For filling: In a large bowl, beat all ingredients with a mixer at medium speed until smooth. Spoon mixture onto a sheet of wax paper, and shape into a 6-inch-long log. Roll up log withpaper, twisting ends to secure, and freeze for 1½ to 2 hours or until firm. Preheat oven to 350°. Spray 12 muffin cups with baking spray with flour. For batter: In a medium bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together eggs and next 3 ingredients. Stir egg mixture into flour mixture just until combined. Spoon about 2 tablespoons batter into prepared muffin cups. Unwrap cream cheese log, and cut into ½-inch-thick slices. Add 1 slice to each muffin cup, and spoon remaining batter onto cream cheese mixture. For topping: In a medium bowl, whisk together flour and next 3 ingredients. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle topping onto batter, pressing gently into batter. Bake for 15 to 17 minutes or until edges are lightly browned. Let cool in pans for 10 minutes. Remove from pans, and serve warm. Refrigerate in an airtight container for up to 3 days.

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

PUMPKIN MAPLE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Spray muffin molds with nonstick spray or line them with paper liners.
• Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
• In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
• In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
• Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

PUMPKIN MAPLE CREAM CHEESE MUFFINS

Steps:

• For cream cheese filling combine cream cheese, brown sugar and maple flavoring in a small bowl until blended. Set aside.
• For muffins combine flour, brown sugar, walnuts, baking powder, cinnamon, baking soda and salt in a large bowl.
• Combine eggs, pumpkin, evaporated milk, oil and maple flavoring; mix well.
• Add pumpkin mixture to flour mixture, mixing until just blended.
• Spoon into 12 greased muffin cups. Dollop 1 heaping teaspoon of cream cheese filling into center of each cup, pressing into batter slightly.
• Bake in preheated 400 oven for 20-25 minutes or until done.

MAPLE PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled., Fill 12 greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PUMPKIN MAPLE CREAM CHEESE MUFFINS

Steps:

• for cream cheese filling combine cream cheese, brown sugar and maple flavoring
• for muffins combine flour, brown sugar, walnuts, baking powder, cinnamon, baking soda and salt in a large bowl. combine eggs, pumpkin, evaporated milk, oil and maple flavoring mix well. add pumpkin mixture to flour mixture, mixing until just blended.
• spoon into 12 greased muffin cups. cups will be very full. dollop 1 heaping tsp of cream cheese filling into centre of each cup, pressing into batter slightly.
• sprinkle nut topping over muffins
• bake in preheated 400 degree oven for 20 to 25 min. cool in pan for 5 min remove to wire rack to cool completely.