Pumpkin Muffins With White Chocolate Cream Cheese Recipe

Name: Pumpkin Muffins With White Chocolate Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1 cup Pumpkin Puree (ideally Fresh, Not Canned); 1/3 cups Vegetable Oil; 1 cup Sugar; 2 whole Eggs; 1/4 teaspoons Cinnamon; 1/2 teaspoons Allspice; 1/4 teaspoons Salt; 1 teaspoon Baking Soda; 2 cups Sifted All-Purpose Flour; 1/4 cups Milk; FOR THE FILLING:; 8 ounces, weight Cream Cheese, At Room Temperature; 4 ounces, weight White Chocolate, Melted And Cooled To Room Temperature; 4 Tablespoons Unsalted Butter, At Room Temperature; 1/2 cups Powdered Sugar, Sifted; 1/4 cups Blanched Hazelnuts, Lightly Toasted And Crushed

Servings: persons

FOR THE MUFFINS:
1 cup Pumpkin Puree (ideally Fresh, Not Canned)
1/3 cups Vegetable Oil
1 cup Sugar
2 whole Eggs
1/4 teaspoons Cinnamon
1/2 teaspoons Allspice
1/4 teaspoons Salt
1 teaspoon Baking Soda
2 cups Sifted All-Purpose Flour
1/4 cups Milk
FOR THE FILLING:
8 ounces, weight Cream Cheese, At Room Temperature
4 ounces, weight White Chocolate, Melted And Cooled To Room Temperature
4 Tablespoons Unsalted Butter, At Room Temperature
1/2 cups Powdered Sugar, Sifted
1/4 cups Blanched Hazelnuts, Lightly Toasted And Crushed

1
Preheat oven to 350 F (175 C). Line 14 cups of standard sized muffin tins with paper liners and set aside.
2
In a large bowl, using a wooden spoon or spatula, mix together the pumpkin, oil and sugar. Stir in the eggs, cinnamon, allspice, salt and baking soda. Stir in half of the flour, then stir in the milk and finally the remaining flour. Divide among muffins cups, filling each 3/4 full.
3
Bake for about 15 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven when done.
4
For the filling: In a mixing bowl using an electric mixer on medium speed, beat the cream cheese until smooth. Add the melted white chocolate and continue to beat until the chocolate is completely incorporated into the cream cheese. Scrape down the sides of the bowl as needed. Add the softened butter and beat until the butter is incorporated, about 2 minutes. Add the powdered sugar and beat until the mixture is smooth and fluffy.
5
To fill the muffins: Transfer the filling to a piping bag with the tip of your choice. Using a paring knife, cut holes in the top of each muffin to remove the center core, but don't cut all the way through. Fill the holes with frosting, place the cut out muffin back in the hole and top the muffin with a coating of frosting. Finish off with a small handful of hazelnuts.

1177

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE MUFFINS:, 1 cup Pumpkin Puree (ideally Fresh, Not Canned), 1/3 cups Vegetable Oil, 1 cup Sugar, and more.

Yes, Pumpkin Muffins With White Chocolate Cream Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins With White Chocolate Cream Cheese

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