Halloween pumpkin muffins filled with cream cheese.
We included the following recipe because is the first time we see muffins filled with cream cheese.
The ingredients are easy to find and you can learn to make filled muffins if you’ve never done this before.
Take action on these muffins’ recipe that are perfect for the fall season.
Always remember to share, it means you care!
- 8 oz. cream cheese, room temperature
- ¼ cup sugar, white or brown
- 1 egg yolk
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ tsp nutmeg
Pre-heat oven to 350° with rack in the center of the oven.
Make the filling first by creaming together sugar and cream cheese in the bowl of a stand mixer. Add the vanilla, spices and egg yolk; mix for about 1 minute, until smooth and creamy. Put in a pastry bag or medium zip lock and set aside.
Put all muffin ingredients together in a large bowl and mix until smooth. Fill muffin tin with paper liners and spray. Fill 12 muffins cups 2/3 full, you may have some batter left over, to cook in a separate pan. Bake 15 minutes and remove pan from oven.
Cut the tip off pastry bag to about ½” wide. Put cut end in center of each partially baked muffin, squeeze lightly while pulling up and make a circular motion with the filling that comes out of the top of the muffin dough. It will stick up a bit, but after cooking, it may fall and leave a bit of a hole. Bake another 15 minutes or so. Check with a toothpick inserted into the muffin (not the cream cheese) for a clean or crumbly result (should not be wet).
Cool on a rack until cream cheese is set (or you can’t wait any longer). Refrigerate if not eating within a couple of hours.
Chef’s Note: The cream cheese center has a tendency to fall after cooking. Use jumbo paper cups, still filling only 2/3 full and the extra paper seems to give the muffins some extra strength to the very soft crumb of the muffin.”
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