There about a zillion different recipes for this type of muffin. This is mine. There really isn’t anything more to it! Please note in step 3 there are two different methods to choose from.
Pumpkin Spice White Chocolate Cream Cheese Muffins
*Makes 24 muffins
Ingredients:
- 8oz cream cheese, softened
- 8oz cream cheese, softened
- 1 cup white chocolate chips
- 3 eggs
- 1 15oz can plain pumpkin
- 1/3 cup vegetable oil
- 1 cup of water
- 1 box vanilla cake mix
- ¾ teaspoon cinnamon- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 2oz plain pumpkin seeds
Directions:
1. Soften white chocolate in the microwave for about 45 seconds. You want the chips melty but NOT melted. Add to 8oz of softened cream cheese and mix together with a wooded spoon.
Place on a large piece of wax paper and create a 12 inch log. Wrap ends tightly and refrigerate for 1-2 hours.
Place on a large piece of wax paper and create a 12 inch log. Wrap ends tightly and refrigerate for 1-2 hours.
2. Combine eggs, pumpkin, water, cake mix, oil, and spices. Stir to combine then beat for 2-3 minutes with a hand mixer until smooth.
3. a. Add muffin mixture to lined muffin pan 1/3 the way up. Slice cream cheese log into ½ inch slices and add to pan. Fill muffin cups up the rest of the way to just below the tops of the liner. Top with pumpkin seeds (This method will have the cream cheese completely located inside the muffin. They will droop a little in the middle with this method.)
3.b. Fill lined muffin pan up ¾ the way. Slice cream cheese log into ½ inch slices and add to each muffin tin, pressing them down slightly into the batter. Top with pumpkin seeds. (This method will have the cream cheese poking out the top.)
4. Bake in a 350 degree preheated oven for 18-21 minutes or until toothpick comes out clean. Allow to cool completely before eating.
Thoughts: Do not eat them until they are totally cooled! I did and was really disappointed with them while still warm. They are much, much better after they reach room temperature. These muffins are really soft and moist, have a subtle but not too subtle pumpkin spice flavor and the white chocolate cream cheese adds just enough sweetness to make them irresistible. Over the course of a few days, I probably ate half of these muffins. I’m only slightly ashamed of this. The white chocolate was an after thought; I had a cup left form these cookies and figured: Why not throw them in? I’m so glad I did. What holiday treats have you guys been indulging in a little too much this season?
10 comments:
Love the colour .. wish I could make these, but can't get my hands on any more canned pumpkin, actually any pumpkin for that matter.
These cupcakes look perfect to me! Love the white chocolate filling!
impressive.. but perhaps you need like a maple buttercream on top.
those look delicious. I love seeing all the beautiful and yummy uses of pumpkin around the internet this season that aren't pie!
@ Made2Order - I agree, if I was going for a more of a cupcake than a muffin, a maple buttercream would be divine.
What a fabulous idea!
these look so yummy! i know i would love them..thanks for sharing it with us..have a nice day.
love all things pumpkin! Isnt it sad that not everyone has access to canned pumpkin... its so wonderful! And its a staple in my cupboard! They look beautiful!
I've had and made pumpkin muffins before, but never with cream cheese and white chocolate! Yum!
This looks very interesting and a delicious treat! Plus, its also easy to bake. This is a great idea to serve in my upcoming parties. Keep them coming!
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