If you ever get the chance, I highly recommend watching foreigners watch classic movies. Eric and I made a reference to Darth Vader once in front of Huy, a friend of ours from Vietnam. It slowly dawned on us that Huy had no knowledge whatsoever of Star Wars, a realization most shocking to Eric, who is possibly the biggest Star Wars geek ever. (Actually probably not. There are some real Star Wars freaks out there.) And so a Star Wars marathon ensued. Every week or so we would get a bunch of food and people together and watch the movies, starting with the classics of course. I’ve seen those movies a dozen times at least, but I can’t tell you how awesome it was to watch someone else watch it for the first time. You should have seen Huy’s face when Vader tells Luke that he is his father. Huy turned to us, complete disbelief on his face, and said, “You’re joking. He’s joking right? This is not real?” A few weeks ago we introduced Huy to The Princess Bride. I guess he didn’t know it was supposed to be funny, because while I was cracking up and quoting lines (Anybody want a peanut?) he was just watching, stony faced, waiting for the story to pick up. Maybe if I didn’t have so many memories attached to movies from my childhood I wouldn’t think they were so great. Once we were having a family party for someone’s birthday. My brother Nathan was about 4 or 5 I think, and he was sword fighting with my cousin. Nathan was Inigo, Tony was Count Rugen. There must have been a lull in the conversation, because everyone in the room heard Nate deliver his final line: I want my father back, you son of a–! Except he really said it, as he slashed Tony through the armpit. Try explaining to a 4 year old that even though 25 people just erupted in laughter, it is not appropriate to use that kind of language.
You’ll LOVE this Recipe for Pumpkin Cream Cheese Muffins
I digress. Back to the food. I think pretty much any dessert could be made 10 times better by adding a cream cheese filling or layer. Chocolate cupcakes? Check. Pecan Pie? Check. French Toast Casserole? Check. These pumpkin cream cheese muffins? Double check. Tender, super tall muffin, with sweetened cream cheese in the middle means there is never a boring bite. And of COURSE there’s streusel on top. Seriously what is the point of a muffin without streusel?
Ingredients for Cream Cheese Pumpkin Muffins
These pumpkin muffins with cream cheese filling take just 10 minutes to prep. See the recipe card at the bottom of the page for the full instructions.
How to make Pumpkin Cream Cheese Muffins
Tips for making the BEST muffins of your life
Pumpkin Cream Cheese Muffin Storage
Can I freeze muffins with cream cheese filling?
Yes! You can freeze these muffins for up to 3 months.
Spray the top of your muffin pan with nonstick spray so the muffin top will pop out easily. Use paper liners, always Fill the muffin batter almost to the top of the muffin liner. Yes, really. Trust me! Bake at a super high temperature (425 F) for 5-6 minutes until the muffins have risen over the top of the pan. Then lower the temperature to 350 without opening the oven door and finish baking. Pop the muffins out of the pan 1-2 minutes after removing from the oven (yes, when they are burning hot) so that the bottoms don’t get soggy. Use a butter knife to help you. Place them on a cooling rack.
That’s it! You can use these rules with any muffin batter. The high temperature to start is the key to tall fluffy muffins. When you’re ready to serve them again, just thaw them in the fridge or on the counter and they’re ready to go.
Can cream cheese muffins sit out?
I store these muffins on the counter for a first day or two. After that I would store them in the fridge. If you know you won’t be able to eat them all in a day or two, I recommend storing them in the freezer, it keeps them super fresh! If you like a warm muffin (and who doesn’t), you can always grab one from the fridge/freezer and pop it in the microwave for 15 seconds.
Here are some other pumpkin recipes you will love!
Easy Pumpkin Pie Cake « It’s like all the best parts about pumpkin pie…in cake form. Plus it’s EASY to boot. Butterscotch Pumpkin Cake « I call this a cake, but it barely qualifies. It’s got more of a brownie texture. IT’S SO GOOD. Personal fav. Pumpkin Oatmeal White Chocolate Chip Cookies « this is my first blog post ever! Good times. GOOD COOKIES. oh yeah. Soft Pumpkin Cookies with Brown Butter Icing « Super soft and thick with a delicious icing Crème Brulee Pumpkin Pie « A twist on the classic with a crispy top layer Pumpkin Crunch Cake from Spend With Pennies
More pumpkin desserts with cream cheese:
Pumpkin Cream Cheese Swirl Brownies « Sometimes you need some chocolate with your pumpkin Pumpkin Roll Recipe with Lots of Cream Cheese Frosting « I LOVE this pumpkin roll recipe! Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting « Yes. I’m serious. Paul’s Pumpkin Bars with Cream Cheese Frosting « A family favorite that lives on! Cream Cheese Pumpkin Puffs « These simple little treats are delectable Chocolate Chip Pumpkin Cream Cheese Bread from Dinner Then Dessert
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