Cream Cheese and Pumpkin Muffins

We are over half way through November. Which means if you love pumpkin spice everything, you are trying to consume as much pumpkin spice as possible between now and the end of the holidays.

To help satisfy your pumpkin cravings, I have put together this recipe for these cream cheese and pumpkin muffins, top with a cream cheese glaze. They are made of sugar, pumpkin spice and everything dairy nice! They seriously taste just like a pumpkin pie. Enjoy them for breakfast, afternoon snack or even dessert.

As always, I double the recipe and freeze the additional dozen muffins to serve for breakfast. For the ones I freeze, I skip the cream cheese glaze to make them a little easier to store.

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Cream Cheese and Pumpkin Muffins

Yield: 12

Author: Tara

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

Cream Cheese Filling

• 8 oz cream cheese (room temperature)
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract

Pumpkin Muffins

• 1 cup 100% pure pumpkin puree
• 2 large eggs
• 1/2 cup golden brown sugar (firmly packed)
• 1/3 cup whole milk
• 1/4 cup honey
• 3 tablespoons vegetable oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

Cream Cheese Frosting

• 4 oz cream cheese (room temperature)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons milk

Instructions

Muffins

1. Preheat oven to 400 degrees. Line a muffin tin with paper liners then spray liners with nonstick cooking spray. In a small bowl, beat cream cheese, sugar, and vanilla extract and set aside.
2. In a large bowl, combine pumpkin, eggs, brown sugar, milk, honey, vegetable oil, spices, vanilla extract, baking powder, baking soda, and salt. Stir in flour until combined.
3. Fill muffin cups 3/4 full with batter. I use an ice cream scooper to divide the batter into each liner. Then add a tablespoon of cream cheese mixture on top of each muffin. Then use a toothpick to swirl the batter.
4. Bake for 20 minutes or until a toothpick inserted into the edge of muffins comes out clean. Allow the muffins to cool.

Cream Cheese Glaze (optional)

1. Beat softened cream cheese on medium with a hand or stand mixer until light and fluffy. Add powdered sugar, vanilla extract, and 2 tablespoons of milk. Continue to beat the mixture. Add milk as needed (a little at a time) until mixture is the desired consistency. 
2. Once the muffins are cooled, dip the top of the muffins into the glaze to coat the tops. Allow to set. Store in the refrigerator. 

Notes:

I double the recipe and freeze the additional 12 muffins in freezer bags to be served at a later date. I do not add the cream cheese glaze to the muffins that I am going to freeze.

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Udderly pumpkin spice and everything nice,

New Mexico Milkmaid