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:
  • 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°
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle left over sweet cream cheese all over muffins and enjoy! Refrigerate left overs (if any 😜) if you added the cream cheese filling!

ENJOY!