PUMPKIN PECAN MUFFINS
WITH SWEET CREAM CHEESE FILLING
A moist pumpkin muffin topped with toasted pecans, cinnamon, and brown sugar! Plus, you get a sweet cream cheese filling in the center! The perfect treat to pair with a hot cup coffee.
Preheat: 350° • Prep: 10 m • Bake: 25-30 m • Cool: 15 m • Yields: 8
INGREDIENTS
PUMPKIN MUFFINS:
CINNAMON PECAN TOPPING:
SWEET CREAM CHEESE FILLING/DRIZZLE:
- 1/2 can plain pumpkin purée
- 1/2 tsp vanilla
- 1 1/4 cups granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pecans, crushed
CINNAMON PECAN TOPPING:
- 2 tbsp sugar
- 2 tsp cinnamon
- 3 tbsp brown sugar
- 1/2 cup pecans, crushed
SWEET CREAM CHEESE FILLING/DRIZZLE:
- 1 8 oz package of cream cheese, softened
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
DIRECTIONS
Preheat: 350°
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, mix together the 2 tbsp sugar, 2 tsp cinnamon, 3 tbsp brown sugar, and 1/2 cup crushed pecans for the cinnamon pecan topping later.
- In a mixing bowl, whisk together the pumpkin purée, vanilla, sugar, eggs, vegetable oil, cinnamon, and pumpkin spice. Then, add the dry ingredients and whisk until completely combined. Lastly, fold in the 1 cup pecans.
- Spray your cupcake liners with nonstick spray and fill them evenly. Sprinkle the cinnamon pecan topping evenly on each muffin, then bake at 350° for 25-30 minutes, or until a toothpick runs clean.
- While muffins are baking, make the sweet cream cheese filling by whisking the softened cream cheese, milk, vanilla, and powdered sugar together with an electric mixer. Whisk until you have a creamy consistency. If you wish to have it more thick, then add more powdered sugar — 1/4 cup at a time. Place in the freezer for about 10 minutes.
- Allow muffins to cool in the pan for 5 minutes, then on a wire rack for another 10 minutes. Then, fill a piping bag with a 1/2 inch tip with your filling (or a ziplock bag with the tip cut off). If you have a piping bag, just insert it into the muffin and pipe a good amount. If you’re using a ziplock bag, create a dime sized hole deep enough to reach the center and fill.
- Drizzle left over sweet cream cheese all over muffins and enjoy! Refrigerate left overs (if any 😜) if you added the cream cheese filling!