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Pumpkin Spice Muffins with Cream Cheese Filling

Pumpkin Spice Muffins with a cream cheese filling and pecan topping are easily the best pumpkin muffins you'll ever make. These pumpkin cheesecake muffins are moist and full of fall flavors.
Course Dessert
Cuisine American
Keyword cream cheese, muffin, pumpkin, pumpkin muffin, pumpkin spice, pumpkin spice muffin
Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Servings 12
Calories 451kcal

Equipment

Ingredients

PECAN TOPPING

CINNAMON SUGAR TOPPING

  • 2 tablespoons sugar
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon cinnamon, ground

CREAM CHEESE FILLING

  • 4 ounces cream cheese, room temperature
  • cup icing or powdered sugar
  • 1 tsp. vanilla

MUFFINS

  • 2 ½ cups flour
  • 2 cups sugar
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup pumpkin puree, canned, unsweetened
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ¼ cup milk
  • 2 teaspoons vanilla

Instructions

CINNAMON SUGAR TOPPING

  • In a small bowl combine sugars and cinnamon.  Set aside.  

PECAN TOPPING

  • In a medium sized bowl, mix together pecans, sugars, and salt. Add corn syrup and vanilla.  Stir, using a spoon or your fingers, until blended.  Set aside.

CREAM CHEESE FILLING

  • Using a handheld or stand mixer, blend cream cheese, icing or powdered sugar and vanilla together.  Set aside. You will be adding about 2 teaspoons of the cream cheese mixture to each muffin shortly.  Set aside.

MUFFINS

  • Preheat oven to 350 degrees. Prepare a 12 hole muffin with cooking spray and a light dusting of flour.  Set aside.
  • In a large bowl, whisk flour, sugar, pumpkin pie spice, baking powder, and salt until blended together.  In a separate bowl, combine canned pumpkin, melted butter, eggs, milk, and vanilla. Gradually stir flour mixture into pumpkin mixture until just combined.  Do not over mix.
  • Grab muffin pan and fill each of the cups about half way.  
  • Using a soup spoon, press a hole down into the batter, large enough to hold approximately 2 teaspoons of the cream cheese mixture. Next, add cream cheese mixture to each hole inside each muffin. 
  • Now add leftover batter to each muffin and make sure the cream cheese mixture is totally covered.   
  • Muffins should be filled to the edge of each muffin hole.  Using your fingers, cover each muffin top completely with the pecan topping.  Make sure to use it all.  
  • Sprinkle the top of the pecan mixture with cinnamon sugar.  Sometimes not all of the cinnamon sugar gets used.  So I was going to post this recipe with half of the amount but my friends told me they use most or all of it and so I leave that decision up to you!  
  • Bake until a toothpick inserted in center comes out with a few crumbs attached; about 35 minutes.  Remember to rotate muffin pan halfway through baking if you have hot spots like I do.  
  • Allow muffins to cool in pan on wire rack for about 10 minutes. Then remove muffins from the pan and put them on a wire rack for about 5 more minutes if you can stand to wait that long!  Enjoy!

Notes

Tips 
  • Try to put the cream cheese mixture in the middle of the batter. Otherwise, if it is placed too high it may poke through the top.
  • Be sure to gently press the pecan topping into the top of the muffin batter before baking. The cinnamon sugar can then be sprinkled on.

Nutrition

Serving: 1g | Calories: 451kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 335mg | Potassium: 150mg | Fiber: 2g | Sugar: 54g | Vitamin A: 3475IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg