Pumpkin & Cream Cheese Muffins w. Brown Sugar Oat Crumble
Hello and Happy Holidays. This week (Friday to Tuesday) is going to be a posting spectacular as I’m doing three Thanksgiving Pumpkin Themed recipe post rather than my usual whatever I feel like it weekly post. The reason I chose pumpkin was because it was basically the only thing I knew was Thanksgiving centric. My family is made up of mostly immigrants so having a “traditional” Thanksgiving has never happened to me and I don’t really know how to make most traditional dishes, not even our turkey is traditional. That being said, my family also doesn’t really celebrate Thanksgiving religiously either, it’s more of a “if we have time we’ll do it” type of thing. We’re really more Christmas people. Also, I wanted to take pumpkin and sort of give it a mini twist, nothing too crazy that would have Thanksgiving enthusiast coming after me, but just a tweak to make you curious enough to want to try this recipe just to see how it turns out. (
p.s. sorry about the lightning in some of the pictures. Daylight Savings Time and myself are currently having a Love/Hate relationships and the day of picture taking for this recipe was PURE hate.)
In terms of how I got the idea of this dish, the real answer is a variety of different cooking shows and social media. I’m sure a bunch of you have heard of the food show Unique Sweets and that’s how I got the idea of the fillings, the crumble was that of Instragram and the muffin is because lately I have been on a muffins spree and I will find a way to turn darn near everything into muffins. Before you know it I will have an entire Thanksgiving meal in a muffin. (Let’s hope not.)
Now when we’re talking about the filling, one of the best things about this recipe is the filling! It obviously cooks all the way through, but the little surprise and taste of cream cheese in the middle is just beyond perfect. Culinary speaking: you really should wait until the cream cheese is room temperature, if you don’t it will be chunky and not smooth, of course nothing odd will happen to it when you bake it, you’ll just have chunks of cream cheese, but if that’s what you want then take it out the fridge right before you want to use it.
Piping: The main way, the best way, I can advise you when to stop piping is to hold and squeeze the filling for 3 Mississippis. That’s how long I count and it always seems to work for me.
Now on to that crumble, my roommate, when hearing of this crumble, wasn’t too sure if she’d like it and surprising herself she really enjoyed it. She likes to tear apart my desserts and eat it piece by piece so I think that’s a reason she liked it as well. You’ll also notice the random pieces of crumble on top, when the muffin bakes and expands the crumble will too; you should put a good amount of crumble on top because it cooks down substantially.
Quick Cooking Oats & Sugar: they’re readily available basically at every supermarket and are cheap if you don’t buy name brand at the store. They also keep fresh for a good amount of time. When it comes to the brown sugar, light or dark will do, I like dark in this just for the flavor it gives. Also you want the crumble to be chunky, not look, but feel hearty and chunky. It gives a nice crunch to the muffins.
Last but not least, I’ve read this on more than my fare share of recipes and you guys must know that you use Pumpkin, NOT PUMPKIN SPICE puree. The pumpkin spice has way too much sugar and already has seasonings and spices in it so it just won’t do if your baking all this stuff from scratch. The pumpkin spice is only if your doing a quick pie.
So I’m off to start cooking and enjoy our roommate thanksgiving dinner. We have it every year and it’s becoming one of the many highlights of the holidays for me. I hope you all enjoy this recipe!
Side note: I’ve also started adding European metric measurements to the recipes. It was very hard to find them since there are so many sections and categories. If I have anything wrong I would love for you to correct me. Doesn’t hurt my feelings one bit since I don’t want to give you all the wrong information. Thanks!
Pumpkin & Cream Cheese Muffins w. Brown Sugar Oat Crumble
1 1/2 c. (180 grams) Flour
3/4 c. (150 grams) Sugar
1/2 tsp. (5 ml.) salt
2 tsp. (10 ml) baking powder
1/3 c. (80 ml) Vegetable Oil
1/3 c. (80 ml) Milk
1/3 c. (75 grams) Pumpkin Puree
1 tsp. (5 ml) Cinnamon
1/2 tsp. (2 ml) Nutmeg
1/4 tsp. (1 ml) Ground Ginger
Pumpkin Cream Cheese Filling:
4 oz. (113 grams) Cream Cheese
1/4 c. (55 grams) Pumpkin Puree
1/2 tsp. (2 ml) Cinnamon
1/4 tsp. (1 ml) Nutmeg
Brown Sugar Oat Crumble:
2 tbsp. Butter (30 grams) (room temperature)
4 – 6 tbsp. (30 – 45 grams) Flour
1/4 c. (22 grams) Quick Cooking Oats
2 tbsp. (23 grams) Brown Sugar
1 medium to large mixing bowls
2 small bowls
Ice Cream/ Cookie Scoop
Muffin tin tray with 12 – 16 holes
- Preheat the oven to 350 F/ 175 C and pre-measure out all ingredients.
- In a medium sized bowl, sift flour, salt, baking powder, spices and mix together. In a cup or small bowl add your eggs, vegetable oil, pumpkin, milk and mix together. In another small bowl mix your cream cheese, pumpkin and spices; put it in the fridge while you proceed to make your crumble and muffin batter. In a small bowl, mix your crumble ingredients and put in the fridge as well.
- Add the egg mixture to the dry mixture and proceed to combine all ingredients.
- As always, I recommend using an ice cream/cookie scoop that way each muffin tin can have the same amount. If you don’t have an ice cream/cookie scooper then a kitchen spoon or tablespoon measuring cup will be fine.
- Scoop about 2 ½ tablespoons into each muffin tin.
- In a plastic piping bag or Ziploc bag, put your pumpkin cream cheese mixture in the piping bag, put the piping bag in the middle of the batter and squeeze until you see the batter rise to about 3/4 full. Once all batters are filled proceed to the next step.
- Take your crumble and sprinkle it on top, make sure it covers the entire batter as it will cook down, if you want more crumble or less fill it to your preference just remember the crumble will shrink.
- If you want you could sprinkle some fine sea salt on top of each muffin tin to add a great taste to the muffins. I love the taste of a bit of salt on my sweets.
- Bake for 20 – 25 minutes, make sure you keep an eye on the muffins, each oven is different so yours may need a little less time or a little more time, also this is dependent on how much batter you put in each muffin tin.
- Once cooled, you can enjoy in the holiday spirit in a cute little muffin cup.