Pumpkin pumpkin pumpkin! I can’t get enough pumpkin stuff!!! (Originally this said “pumpkin crap” but then I thought that sounded gross). I’m soo thrilled to share this recipe with you, it’s for the best freakin pumpkin muffins I’ve ever had and the only one I’ll use the rest of my life. I made them for a barbecue my hub’s gruff mine-working buddies were having and the sweaty, hairy, rough and tough men thought these dainty little muffins were simply delightful. The fluffy muffin part, with the crunchy crumble topping and the cream cheese surprise in the middle is the perfect combo. There are three parts to it, but it’s not too hard:
The Muffin Part
The muffin part is super simple. Just two ingredients, a can of pumpkin purée and a box of spice cake mix (actually, spice cake mix would be good, but I only had a yellow cake mix, so I used it with some pumpkin pie spice and it was perfect). You just mix those two ingredients together and the muffin part is done!
The Filling Part
This part is pretty simple too. Whip together a package of cream cheese, a cup of powdered sugar, and a little milk, if you need it (enough milk to reach the consistency you want.). I didn’t do a great job taking pictures of this part because, as you can see, my baby decided he wanted a front row seat. But it’s pretty simple- just cream the three ingredients together.
The Crumble Part
This is the crumble I use for my apple pie, but it turned out ah-mahhh-zing on the muffins. Mix together 1/4 cup of flour, 1/3 cup of brown sugar, 1/4 cup of rolled oats, and a little apple spice (If you don’t have apple pie spice at your disposal, just use some cinnamon and some nutmeg if your heart is telling you to).
Now just take half a stick of cold butter and chop it up real good and throw it in your oat mixture. You can use a fork to mix all the ingredients up real good, but I usually just squish it all together with my (clean) hands until its nice and crumbly. Like a Dumb, I forgot to take a pic of this part. You can figure it out though.
Now put the crumble mixture in the fridge to chill while you assemble these bad boys.
The Assembling Part
I started out scooping the pumpkin mix and putting a little in the bottom of each muffin wrapper. Just put enough to cover the bottom of the wrapper, maybe 2 table spoons or so. Although this method for filling the cupcake wrappers got the job done, it was a bit of a hassle.
Then I realized it was a million times easier to just squeeze it out of a pastry bag (or if you don’t have pastry bags use a ziplock with the corner cutoff). So that’s what I did with the cream cheese mixture. I just squeezed a healthy dollop into each cup.
Ok now you squeeze some pumpkin muffin mixture over the cream cheese mixture. (Given how easy the pastry bag idea was, I instituted it for the second part of the muffin mix, I swear it took like 2 minutes)
Because my hubs pointed out it looked like cat poops (excuse my french), I smoothed out the top layer with a spatula. I swear, I love that man so much. At this point the mixture should just about fill the cup.
Now just take the crumble mixture out and sprinkle it over the muffin mixture.
Now ya pop those suckas in the oven at 350 for 18 min (or until golden and a knife inserted comes out clean) and you’re done.
I think my little guy was hoping for a little taste (ignore the disassembled dishwasher in the background…).
So there ya go! Best pumpkin muffin everrrr! I hope you love it as much as we did.
Here’s The Recipe:
1 Spice Cake Mix
1 Can of Pumpkin Purée
1 Package of Cream Cheese, Softened
1 Cup of Powder Sugar
1/4 cup of flour
1/3 cup of brown sugar
1/4 cup of rolled oats
a little apple spice
1/4 cup of butter, cold
Preheat the oven at 350
Mix Cake Mix and Pumpkin together and set aside.
In a separate bowl, cream together cream cheese and powder sugar. Add milk if it’s too thick. Set aside.
In a separate bowl, mix flour, brown sugar, and oats. Cut butter into pieces and add it in. Mix until crumbly. Put in the fridge to chill while the rest of the muffins are assembled.
Fill pastry bag with muffin mix. Fill each lined cupcake holder approximately 1/3 full with muffin mixture. Fill another pastry bag with cream cheese mixture. Apply a healthy dollop to each cup, approximately 1 tbls. Fill the rest of each cup with remaining muffin mixture. Sprinkle crumble mixture on top. Bake at 350 for about 18 min or until muffins are golden brown and a knife inserted into the middle comes out clean.
Yields 20 Muffins