perfect for a potluck… the pumpkin cream cheese muffin

For those of you wondering where the Christmas goodies are, stay tuned… my annual Holibaking extravaganza is about to begin! In the meantime, surely with all of the office holiday parties going round, you’ve been asked to bring something for a potluck, right? Well, for those taking part in breakfast-themed potlucks, skip the commercially made stuff and wow your friends and coworkers with these muffins. They’re deceptively simple, wonderfully moist, and oh-so pretty!

When I say simple, I mean it. After remembering at 9:30 at night that I needed to have enough muffins for sharing by 7:30 the next morning, I pulled out this old favorite and got to work. And, I’m happy to report, that I managed to pull off three dozen of these beauties (double the recipe below) AND still get into bed at a semi-reasonable hour. (By the way, if you’re not a fan of cream cheese, you can certainly skip it. Though I loved the added flavor and texture that the cheesecakey top added, these muffins would be equally wonderfull without it.)


Pumpkin Cream Cheese Muffins
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
dash of nutmeg
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
3 teaspoons vanilla extract

Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.

Make the filling:
In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

Make the streusel topping:
In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

Make the muffin batter:
In a large bowl (or the bowl of a stand mixer), sift together flour, sugar, baking powder, cinnamon, cloves, nutmeg and salt. Add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Fill muffing cupes approximately 1/2 full with pumpkin mixture. To the middle of the batter, add one tablespoon of the cream cheese mixture. Sprinkle on the streusel topping and bake for 20 to 25 minutes, until a toothpick inserted in the center of the muffins comes out clean.

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7 thoughts on “perfect for a potluck… the pumpkin cream cheese muffin

  1. I have canned squash in the pantry (I often substitute that for canned pumpkin), and all of the other ingredients, too — and a potluck lunch tomorrow. Perfect!

  2. Kate says:

    I would sooooo add cream cheese frosting to this. It’s a weakness of mine.

  3. megan says:

    yum-this sounds delicious! and that photo has got my mouth watering. i love muffins-pumpkin and cream cheese sounds like a great combination!

  4. PaniniKathy says:

    You got me with “perfect for a potluck”, as I’ve got one next Monday and have been struggling with what to make. Love pumpkin, love cheesecakey tops – these work for me!

  5. Robin K. says:

    So yummy! Oh my!

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