Carrot Cake with Cream Cheese Frosting

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak and refine them. So I used my time during confinement to go through some classics and give them a fresher look.

It’s been a tough year and with Thanksgiving not necessarily happening, it’s good to have memories of friends. When my first book, Room for Dessert came out (which morphed into Ready for Dessert), a lot of people said, “I’ll bet everyone is going to make you a Coconut Cake for your birthday now?” That was because one of the first recipes in the book was for a Coconut Cake I made for Alice Waters’ father for his birthday, and I mentioned before the recipe that I wish someone would make me a Coconut Cake for my birthday. It took a long, long time for me to get that Coconut Cake, but it finally happened in, of all places, Paris.

Continue Reading Carrot Cake with Cream Cheese Frosting...

Pumpkin Cream Cheese Muffins

We dare you to resist these pumpkin cream cheese muffins! They’re moist, cozy spiced and the creamy topping is to die for. Um, WOW, is what I mumbled at first bite of these pumpkin cheese cake muffins. Because wow, will that beautiful bite will have you meditating on it for hours. The moist cake is cozy-scented and just sweet enough, since after all it really is a muffin. Top that with a generous gooey mound of maple cream cheese, and each bite is like eating cheesecake and a muffin all at once. It’s really a bit of heaven in a muffin wrapper. (Insert contented sigh here.) Ingredients in pumpkin cream cheese muffins What I love most about these pumpkin cream cheese muffins is they really are a muffin, even though they sound decadent. The flavor is gorgeous and just sweet enough, but not so sweet you feel like you’re eating a cupcake. There’s even some healthy ingredients like oatmeal and applesauce! We modeled these treats after our Healthy Pumpkin Muffins, but swapped a streusel topping for a lump of maple cream cheese. Here’s what you’ll need: All purpose flour Rolled oats: Rolled oats help to make them more filling and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

We dare you to resist these pumpkin cream cheese muffins! They’re moist, cozy spiced and the creamy topping is to die for.

Pumpkin cream cheese muffins

Um, WOW, is what I mumbled at first bite of these pumpkin cheese cake muffins. Because wow, will that beautiful bite will have you meditating on it for hours. The moist cake is cozy-scented and just sweet enough, since after all it really is a muffin. Top that with a generous gooey mound of maple cream cheese, and each bite is like eating cheesecake and a muffin all at once. It’s really a bit of heaven in a muffin wrapper. (Insert contented sigh here.)

Ingredients in pumpkin cream cheese muffins

What I love most about these pumpkin cream cheese muffins is they really are a muffin, even though they sound decadent. The flavor is gorgeous and just sweet enough, but not so sweet you feel like you’re eating a cupcake. There’s even some healthy ingredients like oatmeal and applesauce! We modeled these treats after our Healthy Pumpkin Muffins, but swapped a streusel topping for a lump of maple cream cheese. Here’s what you’ll need:

  • All purpose flour
  • Rolled oats: Rolled oats help to make them more filling and add fiber
  • Light brown sugar
  • Pumpkin pie spice: Use purchased or make your own
  • Baking powder, baking soda and salt
  • Pumpkin puree: steer away from pumpkin pie filling
  • Applesauce: using applesauce makes them moist and lets you use less oil
  • Oil: any neutral oil works, like grapeseed, organic canola, vegetable or sunflower
  • Vanilla extract
  • Cream cheese
  • Maple syrup
Pumpkin cream cheese muffins

How to add the cream cheese topping / filling

These pumpkin cream cheese muffins are pretty simple to put together. It’s a typical muffin where you mix the wet ingredients, mix the dry ingredients, and then put them together. The only part with a little technique involved is the cream cheese topping! Read this before you attempt the muffins:

  • The cream cheese functions as both a topping and a filling. You’ll see most of it on top, but a bit of gooey cream cheese will remain inside the muffin too.
  • Place dollops of maple cream cheese on top of the batter. Use a heaping 1 tablespoon.
  • Use a spoon to push the cheese into the batter. Push it down until it sinks and batter slightly rises over edges of the cheese. You’ll still have an exposed circle of cheese at the top of the muffin.

When the muffins bake, the cream cheese portion will get larger. But you’ll still have a bit of creamy cheese on the inside. It’s delicious! These muffins are a lovely fall recipe idea, and they’re ideal for Thanksgiving.

Pumpkin cream cheese muffins
Here’s what the muffins should look like before baking

Storage info for pumpkin cream cheese muffins

Because there’s cream cheese on top, the storage info for pumpkin cream cheese muffins is a little different than most. Here are a few pointers:

  • The muffins are the best the day of making. Wait after baking until they’re about room temperature, then devour. They taste incredible the day of.
  • Refrigerate for 5 days. Because of the cream cheese topping, avoid storing these muffins at room temperature. Pop them into the fridge and let them warm back to room temp for a minute or two before you enjoy them.
  • Do not freeze. The cream cheese topping doesn’t hold up well in the freezer, so we don’t’ recommend freezing them.

Variations: more cream cheese muffins to try!

If you’re anything like me, after you take one bite of these pumpkin cream cheese muffins you’ll think: What other cream cheese muffins can I try? The sky is really the limit: you can put the maple cream cheese topping from this recipe on just about any muffin. Here are a few we’d recommend:

Pumpkin cream cheese muffins

This pumpkin cream cheese muffins recipe is…

Vegetarian.

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Pumpkin cream cheese muffins

Pumpkin Cream Cheese Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

We dare you to resist these pumpkin cream cheese muffins! They’re moist, cozy spiced and the creamy topping is to die for.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup light brown sugar
  • 1 tablespoon pumpkin pie spice (purchased or homemade)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup neutral oil
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, softened
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a standard muffin tin.
  2. In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and pumpkin pie spice with the baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the pumpkin puree, applesauce, neutral oil, and vanilla.
  4. Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
  5. Use a mixer or electric hand mixer to combine cream cheese and maple syrup: beat it on high until fluffy. 
  6. Divide the batter evenly into the 12 muffin cups. Dollop a mounded tablespoon of maple cream cheese onto the center of each muffin. Using a clean spoon, press down the cream cheese until it sinks and batter slightly rises over edges of the cream cheese, but there’s still an exposed circle of cheese at the top. 
  7. Bake for about 25 to 30 minutes, until a toothpick comes out clean when inserted into the muffin portion. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin cream cheese muffins

More pumpkin recipes

There are so many great ways to enjoy the squash of the season! Here are some favorite pumpkin recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pumpkin Cheesecake

Delicious pumpkin cheesecake with a spicy graham cracker crust and dollops of luscious whipped cream.

The post Pumpkin Cheesecake appeared first on My Baking Addiction.

This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.

Slice of pumpkin cheesecake next to a fork on a plate

I’m pretty certain that our Thanksgiving is going to look different than it has in recent years. And if I’m being honest, I was pretty upset about it at first because holiday traditions are so important to our little family.

But the more I thought about it, the more at ease I have become because I’ve decided that things don’t really have to change that much.

I’m still going to cooking our usual Thanksgiving dinner with an overflowing pumpkin dessert sections including pumpkin roll, pumpkin crunch cake and this pumpkin cheesecake only this year, it might served to-go style.

Just because we all won’t be sitting around the same table this year doesn’t mean we don’t have so much to be thankful for.

(more…)

The post Pumpkin Cheesecake appeared first on My Baking Addiction.

Pumpkin Cheesecake

Pumpkin Cheesecake
This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
READ: Pumpkin Cheesecake

Pumpkin Cheesecake

This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!

READ: Pumpkin Cheesecake

Pumpkin Cupcakes With Cream Cheese Frosting

This recipe is quite simple, but yielded some wonderfully flavorful and moist little cupcakes. They are a little more dense than your average cupcake – almost closer to pumpkin bread – but absolutely fantastic.

These pumpkin cupcakes are quick and easy to make, perfectly moist and fluffy and flavorful, and topped with the most heavenly cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

Just going to leave this pumpkin cupcakes recipe riiiight here for you today. ♡

Because after making a few batches this week to share with friends and neighbors, I feel convinced that these pumpkin cupcakes are the perfect sweet treats we all need right about now.

The pumpkin cake batter in this recipe is wonderfully quick and easy to mix up by hand (no mixer required) and rises in the oven to form the most perfectly soft and fluffy cupcakes.  It is mixed with the perfect amount of pumpkin spice and vanilla to bring out the best of those warm pumpkin flavors we all love.  And it is paired with the dreamiest cream cheese frosting, which I will forever consider pumpkin’s match-made-in-flavor-heaven.

This pumpkin cupcakes recipe is a straight-ahead classic, but one I adore so, so much.  So if you love a good pumpkin cupcake as much as I do, give it a try soon because it never disappoints!

(more…)

Pumpkin Dip

Creamy Pumpkin Dip made with cream cheese, pumpkin puree, and pumpkin pie spice.

The post Pumpkin Dip appeared first on My Baking Addiction.

Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 

Pumpkin dip in a white bowl surrounded by fruit, pretzels, and cookies

I’ve been in a pretty serious dip mood lately. I think I’ll blame it on Trader Joe’s and their ever-expanding collection of dips.

From their garlic dip to their spinach artichoke dip and bacon cheddar ranch dip, I’m pretty obsessed at this point. Let’s just say that lunch around here is often raw veggies and all the Trader Joe’s dips.

(more…)

The post Pumpkin Dip appeared first on My Baking Addiction.

Apple Cinnamon Rolls

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnam…

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnamon rolls are the BEST! If you’ve mad them, you know. And if you haven’t read…

The post Apple Cinnamon Rolls appeared first on Two Peas & Their Pod.

Slow Cooker Mashed Potatoes

It’s not even Halloween yet, but it’s never too early to start planning for Thanksgiving, so I’m going to throw you this little tip to save for later. There are so many moving parts that go into making sure a Thanksgiving meal is hot and ready all at the same time, and it’s even more […]

The post Slow Cooker Mashed Potatoes appeared first on Budget Bytes.

It’s not even Halloween yet, but it’s never too early to start planning for Thanksgiving, so I’m going to throw you this little tip to save for later. There are so many moving parts that go into making sure a Thanksgiving meal is hot and ready all at the same time, and it’s even more challenging when you’re working with just one stove. Recipes like these Slow Cooker Mashed Potatoes that can be prepared on the side will free up space on your stove top and, because it requires no babysitting, will leave your hands and eyes free to focus on other recipes. Thanksgiving Day boil-over averted. 😅

Originally posted 12-29-2015, updated 10-8-2020.

Slow Cooker Mashed Potatoes in the slow cooker with melted butter and a wooden spoon

Why Make Mashed Potatoes in a Slow Cooker?

Using the slow cooker cuts out the “babysitting the boiling pot” step in the process of making mashed potatoes, which can really free you up to concentrate on the rest of your meal. It also eliminates boil overs, draining the potatoes, constantly checking them with a fork to see if they’re tender, using multiple pots and dishes, and gives you another free burner on your stove top. With slow cooker mashed potatoes, you just add everything to the pot and press a button and go. And if you can’t get to them right when the timer goes off, they’ll be okay!

How Do You Flavor Mashed Potatoes?

I flavored my mashed potatoes with garlic, pepper, butter, milk, and cream cheese, but you can use your tried and true favorite mashed potato add-ins with this recipe. The cooking process will stay the same: 3 lbs. potatoes and about 1.5 cups of broth. Then after they’re cooked, add in whatever you’d like! My All-Purpose Garlic Herb Seasoning is a favorite, but other fun seasoning blends include Everything But The Bagel Seasoning, or even ranch seasoning.

What Kind of Potatoes are Best for Mashed Potatoes?

Russet potatoes are my top choice for mashed potatoes because they have a light, fluffy flesh. You can use red potatoes, but they tend to create a more dense mashed potato.

Can I Make Them Vegetarian?

Absolutely! You can swap the chicken broth listed in the recipe below for vegetable broth. Just be aware that vegetable broth is usually a much darker color, so your finished mashed potatoes may look a little more brown.

What Size Slow Cooker Do I Need?

I’m using a 5 quart slow cooker, but it was only about half full, so you could probably get away with using a 3 quart slow cooker for this recipe.

Slow cooker mashed potatoes in a bowl with a spoon lifting a bite

 
Close up of mashed potatoes in the slow cooker with melted butter and a wooden spoon

Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes are the perfect hands-off method for making rich and creamy mashed potatoes for the Holidays!
Total Cost $2.99 recipe / $0.50 serving
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 1 cup each
Calories 259.77kcal
Author Beth - Budget Bytes

Ingredients

  • 3 lbs. russet potatoes $1.80
  • 1.5 cups chicken broth $0.20
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp Freshly cracked black pepper $0.05
  • 4 oz. cream cheese $0.40
  • 1/2 cup milk $0.25
  • 1 Tbsp butter $0.13

Instructions

  • Wash and peel the potatoes, then dice them into one-inch cubes. Rinse the diced potatoes with cool water in a colander to remove the excess starch.
  • Add the cubed potatoes, minced garlic, chicken broth, and some freshly cracked pepper to the slow cooker. Stir briefly to distribute the garlic and pepper.
  • Place a lid on the slow cooker and cook on high for three hours, or until the potatoes are fork tender. You can test the tenderness by lifting the lid just long enough to pierce the potatoes with a fork.
  • Take the lid off the slow cooker and add the cream cheese, milk, and butter. Stir to combine the ingredients and mash the potatoes. For an extra smooth mashed potato, use a hand mixer to briefly whip the potatoes until smooth.
  • Taste the potatoes and add salt or pepper if needed. Serve immediately, or switch the slow cooker to the "warm" setting until ready to serve.

Nutrition

Serving: 1Serving | Calories: 259.77kcal | Carbohydrates: 42.75g | Protein: 6.93g | Fat: 5.58g | Sodium: 441.73mg | Fiber: 3.18g

Try These Other Mashed Potato Recipes:

How to Make Slow Cooker Mashed Potatoes – Step by Step Photos

Diced potatoes on a cutting board

Start by washing and peeling 3 lbs. of russet potatoes. Dice the peeled potatoes into one-inch cubes.

Diced potatoes in a colander

Rinse the cubed potatoes well in a colander. This removes the excess starch which can make your mashed potatoes gluey instead of fluffy.

Chicken broth being poured into the slow cooker with potatotes

Add the cubed potatoes to a slow cooker along with 2 cloves of garlic (minced), 1.5 cups of chicken broth, and some freshly cracked pepper. Stir briefly just to distribute the garlic and pepper. 

testing the potatoes tenderness with a fork

Cover the slow cooker, then cook on high for three hours, or until the potatoes are tender. You can test their tenderness by removing the lid just brief enough to see if a fork can be easily inserted into the potatoes.

Cream cheese and milk added to the potatoes in the slow cooker

Add 4oz. cream cheese, 1 Tbsp butter, and 1/2 cup milk to the hot potatoes. Stir with a spoon to combine the add-ins with the hot potatoes. The potatoes should be so tender that they begin to mash as you stir. You can continue to stir with a spoon for a chunkier mashed potato, or…

Creamy mashed potatoes in the slow cooker with a spoon, close up

Use a hand mixer to briefly whip the potatoes until smooth. 

Side view of mashed potatoes in the slow cooker with melted butter

Finally, taste the mashed potatoes and season with salt or pepper if needed. Depending on what kind of broth you use, you may want to add salt.

Close up of mashed potatoes in the slow cooker with melted butter and a wooden spoon

And that’s it! Soft, silky, flavorful slow cooker mashed potatoes without any “heavy lifting”. You can serve the potatoes right away or switch the slow cooker to the “warm” setting to keep them warm until you’re ready to serve dinner.

The post Slow Cooker Mashed Potatoes appeared first on Budget Bytes.

Pumpkin Cookies

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good! Who is ready for ALL things pumpkin?! I am raising both hands! When pumpkin season …

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good! Who is ready for ALL things pumpkin?! I am raising both hands! When pumpkin season rolls around I always like to kick things off with Pumpkin…

The post Pumpkin Cookies appeared first on Two Peas & Their Pod.

Cream Cheese Frosting

Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It’s perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting. Continue r…

Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It's perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting.

Continue reading "Cream Cheese Frosting" »