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.
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
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.