The Only Cream Cheese Pumpkin Muffin Recipe You'll Want to Make This Fall

Who knew it was so easy to stuff a muffin with cream cheese frosting?

We get it: The concept of a cream cheese-stuffed pumpkin muffin sounds delicious. But actually stuffing a pumpkin muffin with cream cheese? That sounds a little ... well, intimidating. Lucky for you and your fall food cravings, though, the experts in the GolfHr Test Kitchen are sharing their best tips for mastering this advanced baking trick:

1. DIY your own piping bag. Don't have ? Have no fear: All you need to do to create a piping bag in a pinch is snip the corner off a large,  and attach your piping tip as you would normally. (For muffin-stuffing purposes, use a plain tip with a )

2. Make the bowl-to-bag transfer a little more manageable. Before spooning the cream cheese filling into your piping bag, stick the bag into a tall water glass (tip down) and fold the edges back over the rim. Voilà — mess averted! 

3. Stuff your muffins like a pro. Start by using a to make a small slit in the bottom of each of your muffins. Once you've done this, simply stick the piping tip about 1/2 inch into each hole and squeeze in your cream cheese filling (don't worry — it won't spill out later!). Easy, isn't it?

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Yields: 12 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 55 mins
Ingredients
Pumpkin Muffins
2 1/4 c.

all-purpose flour

2 1/2 tsp.

baking powder

2 tsp.

pumpkin pie spice

3/4 tsp.

salt

1 c.

milk

3/4 c.

solid-packed pumpkin

1/2 c.

solid-packed dark brown sugar

4 tbsp.

butter, melted

2 tsp.

vanilla extract

2

large eggs

1/2 c.

pecans, coarsely chopped

Cream Cheese Filling
4 oz.

cream cheese, at room temperature

2 tbsp.

butter, at room temperature

1 c.

confectioners’ sugar

1 tsp.

vanilla extract

Directions
  1. Preheat oven to 375°F. Grease twelve 2½ x 1¼-inch muffin-pan cups, or line with cupcake liners. 
  2. In large bowl, combine flour, baking powder, pumpkin pie spice, and salt. In medium bowl with wire whisk, mix milk, pumpkin, brown sugar, melted butter, vanilla, and eggs until blended. Stir flour mixture into pumpkin mixture until just moistened. 
  3. Spoon batter into muffin-pan cups. 
  4. Sprinkle tops with chopped pecans. 
  5. Bake until toothpick inserted in center of muffin comes out clean, or about 25 to 30 minutes. Immediately remove from pan. Cool completely on wire rack. 
  6. Meanwhile, prepare cream cheese filling: Using electric mixer, beat cream cheese and butter. Gradually beat in confectioners’ sugar and vanilla extract until light and fluffy. 
  7. Fit a piping bag or heavyweight food storage bag with a plain writing tip. Fill bag with frosting. With paring knife, make a small slit in bottom of muffin. Insert pastry tip about ½ inch into muffin. Squeeze in about 1 tablespoon filling. Repeat to fill all muffins.
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