Name: Pumpkin Muffins with Cream Cheese Surprise
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: Muffin Batter 2 1/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 3/4 teaspoon salt; 1 cup milk; 3/4 cup pumpkin purée; 1/2 cup dark brown sugar, packed; 4 tablespoons melted butter; 2 teaspoons vanilla extract; 2 large eggs; 1/2 cup chopped pecans; Cream Cheese Filling 4 ounces cream cheese, at room temperature; 2 tablespoons butter, at room temperature; 1 cup confectioners’ sugar; 1 teaspoon vanilla extract

Pumpkin Muffins with Cream Cheese Surprise

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Pumpkin muffins topped with cream cheese frosting are an annual favorite. But these muffins bring a sweet surprise—the cream cheese frosting is on the inside! The only specialized tool you need is a piping bag—or at least a plain piping tip to attach to a plastic food storage bag. Imagine the surprise of finding that delicious, creamy filling inside a homemade muffin!

Author: Bill Dugan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 12 1x
Category: Bakery

Ingredients

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Muffin Batter
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 cup milk
- 3/4 cup pumpkin purée
- 1/2 cup dark brown sugar, packed
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup chopped pecans
Cream Cheese Filling
- 4 ounces cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract

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Instructions

Preheat the oven to 375 degrees F.
Grease 12 standard muffin pan cups, or line the muffin pan with cupcake liners.
In a large bowl, combine the flour, baking powder, pumpkin pie spice, and salt.
In a medium bowl, use a whisk to mix the milk, pumpkin, brown sugar, melted butter, vanilla, and eggs.
Stir the flour mixture into the pumpkin mixture and stir just until the ingredients are blended. Don’t over-blend.
Spoon the batter into your muffin pan cups. An ice cream scoop with a thumb release is especially helpful here.
Sprinkle the top of your muffins with the chopped pecans.
Bake for 25 to 30 minutes, until a toothpick inserted in the middle of the muffin comes out clean.
Remove baked muffins from the pan and let them cool completely on a wire rack.
While your muffins are cooling, prepare your cream cheese filling.
Use an electric mixer to combine the cream cheese and butter.
Gradually beat in the confectioners’ sugar and vanilla extract until your filling is light and fluffy.
Fit your piping bag or a heavyweight food storage bag with a plain piping tip.
When the muffins are cool, use a paring knife to make a small slit in the bottom of the muffin. Insert the pastry tip about a half inch into the muffin and squeeze in about a tablespoon of filling. Don’t worry—it won’t come out!

Find it online: https://foodgardening.mequoda.com/recipe/pumpkin-muffins-with-cream-cheese-surprise/