Jumbo Pumpkin Cream Cheese Muffins

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Jumbo Pumpkin Cream Cheese Muffins

Moist jumbo pumpkin muffins with sweet cream cheese filling and dotted with a soft cinnamon topping

A can of pumpkin creates so many baking opportunities, I can get overwhelmed. Okay, it’s time to focus: MUFFINS. I do not have even one muffin recipe in my roster as I write this! That has to change!
     So, if you like Starbucks as much as I do, then you may be familiar with their seasonal Pumpkin Cream Cheese Muffins. They are just as it sounds: pumpkin muffins with a cream cheese filling. I felt like this can of pumpkin gave me a good opportunity to create my own version of this tasty fall treat!
     A good thing about pumpkin is the moisture it contributes to baked goods. So I felt it unnecessary to add a ton of extra oil or butter to this. So I added a little bit of oil and a container of vanilla yogurt!
      I did have to add all of the good spices that sometimes go along with pumpkin: cinnamon, gingernutmegallspice, all the good smells!  
      I wanted these to be really big muffins, so I got out my trusty 6-Cup Jumbo Muffin Tin and coated it with nonstick spray (as I wanted to just easily turn them out of the pan without a huge mess of broken muffins!).  
     After I finished preparing my pumpkin batter and then my easy cream cheese filling, now was the time to construct these muffins and get them ready for the oven! 
     First, I filled each tin cavity about 1/4 to 1/3 full with pumpkin batter, and I made an indent in the center of each. Then I started building a “tower” of cream cheese in each center. After that, I was able to carefully enclose the cream cheese tower with the pumpkin batter (there’s a LOT of batter, so the tin will be very full!).
     Even with the very full muffin tins, I felt these needed one last thing: a very light amount of streusel topping. I quickly threw together some melted butter, flour, cinnamon and brown sugar, and what I ended up with was a very soft, buttery topping. It wasn’t crumbly, but wet. So I basically “dotted” it on top of each muffin until I had distributed it all. 
     Then into the oven they went!
     About 30 minutes later, they were done. About 15 minutes later, I decided to turn them out of their pan…. SUCCESS. They came out cleanly, without any falling apart!
     These muffins are (no surprise) really big! They are heavy and dense with a moist bite and deliciously strong pumpkin flavor. The cream cheese filling is sweet and creamy, perfectly pairing with the fall spices. The soft streusel topping lends a nice touch to top it all off without overwhelming the already heavy muffin. 
     For a satisfying and filling sweet seasonal treat, try these delicious cream cheese filled pumpkin muffins!


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  • 4 ounces cream cheese, softened
  • 1 egg yolk
  • 1/4 cup white sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla
  1. Preheat the oven to 350 degrees.
  2. Spray a 6-Cup jumbo muffin tin with cooking spray
  3. Stir together flour, baking powder, cinnamonginger, baking soda, salt, nutmeg and allspice; set aside.
  4. In a large bowl, mix together dark brown sugarpumpkin, eggs, oil, yogurt and 1 tsp vanilla until thoroughly combined.
  5. Stir in flour mixture.
  6. Prepare the cream cheese filling by beating together the cream cheese, white sugar, cornstarch and 1 tsp vanilla until thoroughly combined.
  7. Fill muffin tins about 1/3 to 1/2 with pumpkin mixture.
  8. Make a small well in the center of the batter in each muffin tin
  9. Evenly divide the cream cheese mixture between the tins, in the center of the batter
  10. Try to build a small “tower” of cream cheese, then spoon the remaining pumpkin batter around the “tower” and over the top, completely enclosing the cream cheese (tins will be very full!)
  11. In a small bowl, stir together melted butter, 1/4 cup flour3 tablespoons brown sugar and cinnamon to create the streusel topping (this will be very soft and kinda greasy!).
  12. Evenly dot the muffins with the soft streusel topping.
  13. Bake for about 30-35 minutes, or until a toothpick inserted in the center is no longer wet.
  14. Allow to cool for about 15 minutes, then turn out onto a wire rack to cool completely.
  • Make sure you’ve got a good nonstick 6-cup jumbo muffin pan for this recipe! I’ve never made this recipe in the standard size 12-cup muffin/cupcake tin, so I can’t speak to how well it would work out!
  • Don’t worry if the batter seems like too much; you should be able to use all of it!
  • I used a 6 ounce container of Kroger nonfat vanilla yogurt for this recipe, but any brand should work just fine!

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