pumpkin muffin with eggnog cream cheese

BRACE YOURSELF! Yes, it is another pumpkin recipe. I'd been wanting to try a muffin recipe with cream cheese ever since I saw one at Starbucks this fall, and kitchn.com conveniently had a lovely one to try.

The muffin had a light texture, perfect balance of spices, it was moist, and best of all, there was cream cheese. The Daughter decidedly did not like the rum in the cream cheese part, but I enjoyed the flavor. So you can take it or leave it depending on your taste.

Pumpkin Muffins with Eggnog Cream Cheese Swirl

from thekitchn.com 
makes 12 muffins 

Printable recipe

For the filling
8 ounces cream cheese, softened at room temperature for an hour
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon dark rum
3/8 teaspoon nutmeg
1/8 teaspoon cinnamon

For the muffins
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 1/3 cups pureed pumpkin
1 cup light brown sugar
2 tablespoons unsulphured dark molasses (we halved the molasses amount)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Dash of freshly-ground black pepper

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

To make the muffins, heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Bake for 22-25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.


  1. Did you clean your local grocer out canned pumpkin? Emergency stockpiling before Sandy? :-) I've been eyeing those muffins at Starbucks, too! These look delicious!

  2. :) I have been pumpkin mad, right?

    That's what fall will do to you!

  3. Good-golly...those look delish!!!

  4. Wow do those muffins look terrific! Come and visit us this week. We are having a really great giveaway from Pick Your Plum - $75 swank bag.


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