• Nicole Shelly

Buttered Crumb Pumpkin Cream Cheese muffins

Updated: Nov 8, 2018

Steph co owner of Buttered Crumb will be making these muffins on Sunrise Chef on WFMZ 69 news on Friday.

Steph from the Buttered Crumb used local fruits and vegetables in her baked goods.

Cream Cheese Pumpkin Cupcakes

Makes: 30 cupcakes

Bake: 18-20 minutes @345 degrees

Cream Cheese Topping:

1 – 8oz package cream cheese (cold or only slightly warmed)

1/3 cup granulated sugar

1 large egg

1 tsp vanilla

1/8 tsp salt

Ground cinnamon or white chocolate chips

Pumpkin Batter:

4 large eggs

2 cups granulated sugar

12oz canola or vegetable oil

15oz un-spiced pumpkin puree

3 cups all purpose flour (14oz)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 ½ tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cloves, optional based on personal taste


Line standard size muffin pans with wrappers. Preheat oven to 345 degrees.

Start by making the cream cheese topping. In a medium bowl, add cream cheese and sugar and mix with an electric mixer. Add the egg, vanilla and salt and beat until a smooth consistency. Very small lumps are ok. Store mixture in fridge until ready to use. This is important – if the cream cheese is warm and runny, it will be runny on your cupcake too.

In a large bowl, whisk together the eggs, sugar, pumpkin and oil. In a separate bowl, sift together the dry ingredients. Using a spatula, mix the dry ingredients into the wet. Do not overmix.

Using an ice cream scoop or a spoon, fill the wrappers 2/3 full with the pumpkin batter. If you’re weighing the batter, each will be 2oz.

Using a smaller scoop or spoon, drop about a tablespoon or slightly more cream cheese filling on top of each cupcake. Lightly sprinkle cinnamon over the cupcake or drop a few white chocolate chips. Bake until the pumpkin batter is set and not wet.

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