One of my favorite favorite favorite fall treats is the pumpkin muffin at Starbucks. I will treat myself once a week to a pumpkin muffin and carmel apple cider from starbucks. The muffin is a pumpkin spice muffin with a dollop of cream cheese and toasted pumpkin seeds on top. I walk out of there loving the muffin and cider but hating the fact that I paid $6 + dollars for it.
I got myEveryday with Rachel Ray magazine today and I was flipping through it drooling all over the pages at the great fall recipes. I was almost at the back of the magazine and there was a recipe for Cheesecake filled pumpkin cupcakes. They look awesome. It know it is not muffins but I think as good as these look, I can fall in love with them and save money making them myself.
Here is the recipe.
One 8oz package cream cheese, at room temperature.
1/2 cup confectioners sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 ounces) unsalted butter, cut inot tablespoon size pieces and chilled.
- Place the rack on the lower third of the oven and preheat to 350 degrees. Line a 12 cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
- In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
- Layer each muggin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
- Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 tsp salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
- Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.
- Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcake.
Doesn’t this sound wonderful? If you don’t get the magazine, Everyday with Rachel Ray, I highly suggest it. It is worth cost. I get so many recipe that are actually ones that I would cook.
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