I rock potlucks. By that I mean that if potlucks were competitions, I would probably win. Why is that? It’s because I rarely bake (since I would eat all of it if I did) so when I have an opportunity to make something delicious and then quickly get rid of it, I take advantage of it. I pull out all the stops. I make things that sound so over the top delicious it is impossible that they can’t be good.
Like for example, the time that I made Peanut Butter Blondies with Nutella Swirls or the time I baked Caramel Apple Bread Pudding Muffins. If you’re lucky, I might just share those recipes in the future (like the next time I’m invited to a potluck since both went too quickly for me to get pictures!).
But today, I’m sharing with you what I consider my crowning achievement. This was by far my favourite potluck creation and since I made it people have been begging for me to make it again. It is my To Die For Pumpkin Cream Cheese Muffins with Walnuts. I will say that again Pumpkin Cream Cheese Muffins with Walnuts. Just those words make me drool. Pumpkin Cream Cheese Muffins! Yum. Not only do they have the glory of pumpkin and the perfect crunch of walnuts, but there is cinnamon cream cheese hiding inside those babies. Cinnamon. Cream. Cheese.
If I ever get to pick my last meal, dessert will be one of these still warm from the oven! I hope you enjoy this recipe – just be careful and don’t eat them all yourself. Because then you just might die. After all, they are To Die For Pumpkin Cream Cheese Muffins.
You’ve been warned!
Pumpkin Cream Cheese Muffins with Walnuts
Serves: Around 18
For the muffin batter:
• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 15 ounce can pure pumpkin puree or 1.5 cups fresh
• 1/2 cup butter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• ¼ teaspoon of ginger spice
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup of chopped walnuts
For the cream cheese stuffing:
• 1 cup cream cheese, softened
• 1.5 teaspoons of cinnamon
• ¼ cup of brown sugar or to taste
For buttering the muffin sheet:
• 2 tablespoons of butter
• 2 tablesoons of flour – any kind
- Preheat the oven to 375 degrees.
- Smear butter and sprinkle flour into the muffin pan. I prefer not using muffin cups or paper liners since I like the bottoms of my muffins to be hard and crunchy just like the tops but feel free to use them if you prefer.
- Mix flour, sugars, baking soda, salt and spices in a bowl.
- In another bowl, whisk the eggs, pumpkin puree, butter and vanilla extract.
- Combine the wet, dry ingredients and 2/3 cup of chopped walnuts. Be careful not to overmix!
- Mix your cream cheese, cinnamon and sugar together to taste. Some people might not want their cream cheese so sugary – so test it as you add sugar.
- Fill the muffin pan wells half full with batter and then add around 1 tablespoon of cream cheese in the centre. Fill the wells until they’re nearly full with another scoop of batter. Use the other 1/3 cup of chopped walnuts to sprinkle on top.
- Bake the muffins at 375 for around 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Best served right out of the oven or warmed up in the microwave.
This recipe for pumpkin cream cheese muffins was inspired by a recipe on Lovely Little Kitchen.
This is the first in a series of cost effective recipes that I’ll be sharing that deliver on deliciousness! This recipe is fairly cheap to make, especially compared to buying pumpkin cheese cake muffins yourself! If you bake, you’ll probably have a lot of these ingredients already in your cupboard.