Pumpkin Muffins with Cinnamon Cream Cheese Filling, a great fall breakfast or snack. Delicious autumn flavors make for a perfect addition to brunch.
I really haven’t had my fill of all things pumpkin … yet. So I made some Pumpkin Muffins with Cinnamon Cream Cheese Filling last weekend! And boy are they delicious!
Making muffins gave me a chance to use my fall muffin wrappers! I’m a sucker for the different prints and the seasonal varieties. Does anyone else have a muffin paper addiction?
I had been wanting to make cinnamon cream cheese for bagels anyway, so I turned that idea into a filling instead. Making the cream cheese then allowed me to play with my piping gun and tips. Let’s be honest any excuse to use them makes me happy. It turned into a fun time in the kitchen where I was able to pull out all my handy gadgets! Happy lady right here!
The first time I made this pumpkin bread was way back in 2010. I decided it was SO good that we should have it again for Christmas morning breakfast. It was definitely a hit with my family back then.
I knew muffins would be an easy win for Mommy this go-around. And guess what? Mommy was right. 😉
Now, what my girls really loved was that I filled them with the cream cheese instead of using it as a frosting. It’s the first time I’ve filled a pastry so again, I was glad it was a success.
Bonus, it was easy to do, and something just slightly different than frosting only. I’ve used my standard piping tips for other items but had never used the tip that’s for filling. Can’t wait to use that one again!
You don’t have to use nuts in this recipe, but there’s something about pumpkin with pecans that I love so I baked some pecans into some and left some plain.
You could also drop some dried cranberries into the batter just before baking. Or even, stir a 1/2 cup of caramel chips into the batter before pouring into cups.
Other great recipes for fall:
For the filling:
- 6 oz. cream cheese, softened
- 6 tbsp. butter, room temperature
- 1/2 tsp. vanilla extract
- 1-2 tbsp. whipping cream
- 2 tsp. ground cinnamon
- 3/4 c. powdered sugar
- 3/4 c. granulated sugar
For the muffins:
- 1.5 c. sugar
- 1/2 c. cooking oil
- 2 eggs
- 1-2/3 c. all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/3 c. water
- 8 oz. canned pumpkin
- Pecan pieces (optional)
For the filling:
- Beat cream cheese, butter and vanilla until smooth.
- Slowly add both sugars and cinnamon and beat until mixed.
- Add whipping cream as needed for desired fluffiness.
- Allow to chill for 4 hours so flavors set. Remove from the fridge half hour before either filling cupcakes or frosting them.
For the muffins:
- Grease muffin pan if not using liners.
- In a large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
- In a medium bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition until just combined (still lumpy).
- Beat in pumpkin till just combined (lumps are okay). Spoon batter into muffin cups to half full. If adding pecans, drop onto batter to your preference before baking.
- Bake in a 325° oven for 25–35 minutes, until a wooden toothpick comes out clean. Cool for 10 minutes in pan before transferring to cooling rack. Cool completely before frosting or filling muffins. Store in airtight container.