The Messy Baker Blog

Sweet Cream Stuffed Pumpkin Muffins

What? It’s Monday again? Wasn’t it just Friday, and wasn’t I just sipping on a delicious caramel apple pie martini?

Don’t you just hate how the weekend flies by at lightening speed, while the dreaded work week creeps by at a snails pace? Would it help if I told you I had muffins for you today? Well, I do and they’re quite special.

This week, An let us loose into the wild. She only gave us one rule…make something using pumpkin. That’s it? No recipe? No guidelines? Freedom? As you can imagine, I went a bit wild at first. I love pumpkin, and I wanted to make something special. Something different. I decided to make a pumpkin muffin stuffed with sweet cream cheese and topped with toasted pumpkin seeds and a cinnamon sugar crust.

Hello, muffin!

As you read this post, I may be flapping in the wind from the hurricane force winds, soaked to the bones from the relentless rain, or floating down the street in our fishing boat. But, hey, I’ll have these muffins to snack on!

The grocery stores have been packed to the brim with desperate shoppers this weekend, stocking up on bread, toilet paper, and milk in preparation for Sandy. Me, I stocked up on martini and muffin supplies. I suppose our priorities are different.

I just don’t understand the choice of storm staples. Toilet paper, I get (kind of). Bread and milk, not so much. If my power goes out, milk isn’t going to stay fresh. And, honestly, how many sandwiches are you really going to eat? I’m thinking water and canned goods are a better choice.

These muffins are the BEST muffins I have ever had. You get the crunch from the cinnamon sugar and pumpkin seed crust, then you bite into a moist, cakey muffin with the sweet cream filling. Oh, it’s good.

It’s dessert for breakfast.

Enjoy!

5.0 from 4 reviews
Sweet Cream Stuffed Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Cream Cheese Filling:
  • 8 oz. cream cheese, cold
  • ¾ cup powdered sugar
  • ½ tsp. vanilla extract
  • Muffins:
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 tsp. cinnamon
  • 1¼ tsp. pumpkin pie spice
  • ¾ cup brown sugar
  • 3 tbs. honey
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • ¾ cup buttermilk
  • ¼ cup pumpkin seeds
  • Cinnamon Sugar Topping:
  • ¼ cup sugar
  • ½ tsp. cinnamon
Instructions
  1. Preheat the oven to 400 degrees F. Line a muffin tin with papers.
  2. Cream Cheese Filling:
  3. In a medium bowl, add cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat cream cheese until smooth. Place the mixture in the refrigerator until ready to use.
  4. Cinnamon Sugar Topping:
  5. Combine sugar and cinnamon in a small bowl, whisk to combine.
  6. Muffins:
  7. In a medium bowl, add whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix to combine.
  8. In a large bowl, whisk together brown sugar, oil, honey, eggs, pumpkin, and vanilla. Slowly whisk in the buttermilk.
  9. Add the dry mixture to the wet mixture and whisk until just combined.
  10. Fill the prepared muffin cups about a third of the way with the batter. Add a half tablespoon of the cream cheese mixture to each tin, then top with the remaining batter.
  11. Top with pumpkin seeds and a sprinkling of cinnamon sugar.
  12. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  13. Let cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

 

   

28 Responses to “Sweet Cream Stuffed Pumpkin Muffins”

  1. #
    1
    CCU — October 29, 2012 at 1:15 am

    What delicious delicious DELICIOUS muffins sweetie sooooo good looking :)

    Cheers
    Choc Chip Uru

    Reply

  2. #
    2
    Stacy — October 29, 2012 at 3:04 am

    I came so close to a cream cheese filling but then I ended up eating it with smoked salmon so the muffin lost out. These look wonderful and I especially like the pumpkin seeds on top!

    I love your shopping list for storms. You have your priorities right, of course! Stay safe and may Sandy pass you by!

    Reply

  3. #
    3
    elena @3greenonions — October 29, 2012 at 7:27 am

    wow, great photos and hello, you had me at sweet cream!:) I went the savory route this muffin monday, but i regret it a bit as i’m looking at these delicious cream cheese things…oh, i’m also one of those that would stock up on martini in preparation of a storm…:) happy muffin monday!

    Reply

  4. #
    4
    Brianne @ Cupcakes & Kale Chips — October 29, 2012 at 8:07 am

    These look so incredibly delicious.

    I am stocked up on peanut butter and chocolate chips. Hubby has Mike’s Hard Lemonade. I am pregnant, so I’ll stick with our overabundance of bottled water.

    Reply

    • Jennie replied October 29th, 2012 at 6:14 pm

      Stay safe, Brianne. I’d say pb and chocolate chips sound like very delicious storm staples.

      Reply

  5. #
    5
    Jenn and Seth — October 29, 2012 at 9:58 am

    oh my god, i love that you stuffed these muffins with a cream cheese filling! and the pumpkin seeds on top? perfection!

    Reply

    • Jennie replied October 29th, 2012 at 6:14 pm

      Thanks, Jenn! I made them yesterday and they’re gone, so I think it’s safe to say that they were delicious.

      Reply

  6. #
    6
    Jessica@AKitchenAddiction — October 29, 2012 at 10:43 am

    I hope you stay safe!

    These muffins are perfect! I love the toasted pumpkin seed and cinnamon sugar top!

    Reply

  7. #
    7
    Marlene — October 29, 2012 at 11:30 am

    These look so delicious. And I agree with you. Milk might be a healthy choice, but canned goods and water and maybe energy bars of some kind might be better choices. Heck a chocolate bar might be even better.

    Reply

    • Jennie replied October 29th, 2012 at 6:13 pm

      Marlene, I’m on board with the chocolate bar. Yum!

      Reply

  8. #
    8
    Jessica@AKitchenAddiction — October 29, 2012 at 11:40 am

    Stay safe!!

    These muffins are perfect! I love the toasted pumpkin seeds and cinnamon top!

    Reply

  9. #
    9
    Stephanie @ Eat. Drink. Love. — October 29, 2012 at 3:17 pm

    Stay safe, girl! Having lived in FL, canned goods and water are definitely more important than milk. As are martinis…

    These muffins so look so wonderful! I was craving a muffin like this this morning. I just might have to make these!

    Reply

    • Jennie replied October 29th, 2012 at 6:10 pm

      Stephanie, this is a must make muffin. I made them yesterday and they’re all gone. We were such pigs and ate them all.

      Reply

  10. #
    10
    shannon — October 29, 2012 at 4:47 pm

    i’m having SUCH a pumpkin crush today! these look gorgeous; love the sweet cream inside. these should keep you safe and nourished during the storm. stay safe, girl! I don’t want you blowing away.

    Reply

  11. #
    11
    Anita at Hungry Couple — October 29, 2012 at 9:00 pm

    OK, I’m all about that sweet cream filling! So, bring the boat…and the muffins. I’ve got soup and lots of cocktail supplies. Oh, and a wet dog :( I’m seriously over this hurricane.

    Reply

  12. #
    12
    Words Of Deliciousness — October 29, 2012 at 10:54 pm

    Wow, these muffins look scrumptious. I am going to pin so that I make them soon. Keep safe, Sandy looks like she is really scary.

    Reply

  13. #
    13
    what katie's baking — October 29, 2012 at 11:29 pm

    adding sweet cream to these just stepped them up a million notches! they look fabulous!

    Reply

  14. #
    14
    Meena T — October 30, 2012 at 2:32 am

    Looks super delicious

    Reply

  15. #
    15
    Kate | Food Babbles — October 30, 2012 at 2:40 pm

    Ugh! My life has been crazy and I hate that I’ve missed yet another muffin Monday. Yours look amazing!! Love the cream cheese filling and the pumpkin seeds on top. These sound so good!

    Reply

  16. #
    16
    Chung-Ah | Damn Delicious — October 30, 2012 at 7:29 pm

    So bummed I couldn’t join you guys this week!

    Your muffins look amazing! I could eat that sweet cream by the spoonful!

    Reply

  17. #
    17
    Baker Street — October 31, 2012 at 6:20 am

    Holy moly! The cream cheese stuffing sounds incredible!!! I absolutely love the idea of pumpkin and cream and that dollop in the middle is just perfect! Great recipe, Jennie!

    Reply

  18. #
    18
    mjskit — November 1, 2012 at 10:14 am

    These muffins ARE incredible! A cream cheese filling – can you say YUM!!? And I love the last little touch with the topping of pepitas. Great muffins! Hope you survived the storm without much damage. I’ll read your next post to see.

    Reply

  19. #
    19
    Erin @ Texanerin Baking — November 4, 2012 at 2:35 pm

    I hope you weren’t affected by the storm! And those do sound like some weird storm staples. And these muffins look incredible. I’m all for pumpkin anything but these are way more interesting with the addition of cream!

    Reply

  20. #
    20
    Ves — February 27, 2013 at 7:37 pm

    These look so yummy! What size is the can of purée? We have really large cans in Canada so I want to make sure it’s the right amount of pumpkin :)

    Reply

    • Jennie replied February 27th, 2013 at 8:26 pm

      Hi, Ves. Thanks for visiting. I usually purchase the 14.5-ounce cans of pumpkin purée. The recipe calls for 1 cup, so about 1/2 a can. Happy baking!

      Reply

  21. #
    21
    Jodee Weiland — September 5, 2013 at 9:43 pm

    These muffins looks delicious…love the cream cheese filling!

    Reply

    • Jennie replied September 10th, 2013 at 8:48 am

      Thanks, Jodee!

      Reply

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