- Cinnamon cream cheese muffin recipe how to#
- Cinnamon cream cheese muffin recipe free#
It’s the secret ingredient that really makes it pop in my homemade blend. If you go with store bought pumpkin spice, add a pinch of black pepper. Check out my recipe for Homemade Pumpkin Spice Blend. I actually like to make my own and you probably have most of the ingredients already in your cabinet.
Cinnamon and Pumpkin Spice – These muffins are cinnamony and have a healthy amount of spice! You can find pumpkin spice blend in the spice aisle of most grocery stores. If your baked goods have ever come out flat or dense, it’s because your baking powder was probably old and inactive. 
Make sure that your baking powder is no more than six months old. Baking Soda and Baking Powder – This recipe uses both.
Cinnamon cream cheese muffin recipe free#
I imagine it would work with a 1:1 gluten free substitution. All Purpose Flour – I’ve only tried this recipe with all purpose flour.Some of the ingredients are used in multiple steps throughout the recipe. Making pumpkin cream cheese muffins is very easy. Spiced Pumpkin Cream Cheese Muffins with Cinnamon Streusel Topping.
Cinnamon cream cheese muffin recipe how to#
How to get perfect bakery style muffin tops. *This post contains affiliate links - please see my disclosure for details* Jump to: If you love baking muffins as much as I do, you’ll also want to check out my Buttermilk Blueberry Muffins Recipe. These pumpkin muffins are spicy, crunchy, creamy, sweet and just to die for. The cinnamon brown sugar coffee cake like streusel topping is sweet, buttery and adds just a little bit of crunchy texture to the muffin top. The cream cheese filling is creamy and slightly sweet with a little bit of tang. The muffin is moist and tender with lots of spice. They are over the top and absolutely delicious!Įvery layer works together to create what I believe to be the best pumpkin experience of the season. A big Starbucks pumpkin muffin to go with my regular coffee tempts me every time! These muffins are so much better than Starbucks with all of the pumpkin spice vibes and more. When Fall hits, I don’t really get too excited about the pumpkin spice lattes and pumpkin cold foam, it’s all about the pumpkin baked goods for me. The perfect pumpkin spice breakfast or snack. Topped off with a brown sugar cinnamon streusel topping, these muffins are the ultimate pumpkin spice breakfast or snack. When the cupcakes are cooled completely, frost them with the cinnamon cream cheese frosting.These pumpkin cream cheese muffins are perfectly spiced and filled with a sweet and tangy cheesecake like filling. Whip everything to a light, fluffy frosting. In a mixer, whip together the soft butter and cream cheese.Īdd the powdered sugar and cinnamon and the milk. Make the frosting while the cupcakes are cooling. Let the cupcakes cool before transferring them to a cooling rack. Spoon the batter into the muffin tins and fill them to about ¾ full.īake the cupcakes for 15 minutes or until just golden brown on top and a toothpick stuck in the middle comes out clean. Meanwhile, combine all of the dry ingredients in a separate bowl.Īdd the dry ingredients to the mixer and combine to a thick batter.Īdd the shredded zucchini to the batter and stir until the batter is uniform. In a mixer, combine the oil and sugar until well mixed.Īdd the three eggs and beat on medium-high until light and fluffy, about 2 minutes. Prepare the muffin tin with cupcake liners or baking spray. Spiced Zucchini Cupcakes with Cinnamon Cream Cheese Frosting, makes 2 dozen They truly are moist and delicious and the subtle spice and sweetness of the cake contrast so nicely with the cinnamon cream cheese frosting! If for no other reason than to use up the gobs of zucchini around, try these cupcakes. The effect of the cakes and the piped frosting made these feel like little gateau’s in a French bakery instead of plain old cupcakes. I also wound up making these without cupcake liners, (sometimes when you send your husband to the store for white or brown cupcake liners and he comes back with shiny metallic’s and rainbow stripes (?) you kind of decide to bag them all together). I think that these are rustic and beautiful with the little flecks of green when you break open the little cakes. They are packed with the moist shredded zucchini that is still growing rampant in the Northwest, and then the cake and frosting are both lightly spiced which throws a nod towards the cozy months to follow. These cupcakes feel like the perfect fusion of summer and the ever-closer autumn. Spiced Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
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