When I saw this Pumpkin Cream Cheese Muffin recipe, I knew we would be trying it at home. These muffins looked so yummy! And even if you don’t use the recipe for cooking with kids, you’ll definitely want to try them! Since Lovey enjoys baking with her Mimi, I thought they would have a good time baking these together. Mimi and Lovey bake together a couple of times a week, and I love to watch the learning and bonding that goes on during this special time.
Some quick tips before getting started:
- I will warn you that cooking with kids is not fast. We typically plan to double the prep time when we are doing a cooking with kids activity, and that was the case with this recipe. However, it would have been faster if I wasn’t trying to take pictures the whole time.
- It helps to gather all of the ingredients before getting started. That way your child doesn’t lose interest. Depending on your child’s level of interest in cooking, you may also want to prep or pre-measure a few items.
- You know your child best. You may want to prepare some of these steps alone and then include your child for only certain parts. We have broken the recipe down for a child to help with the entire recipe, but do what works best in your kitchen.
PART 1: Prepare the Filling
8 ounces cream cheese, softened
1 cup powdered/confectioners sugar
Kid Job: Dump cream cheese and powdered sugar in a small bowl.
Team Job: Combine with an electric mixer until smooth. Place bowl in refrigerator until needed.
PART 2: Prepare the Topping
1/2 cup white sugar
2 tablespoons brown sugar
5 tablespoons all-purpose flour
1 and 1/2 teaspoon cinnamon
5 tablespoons unsalted butter, cold
Kid Job: Use a butter knife to cut butter into small pieces.
Kid Job (w/adult help): Combine the sugars, flour and cinnamon in a small bowl.
Grown-Up Job: Using a pastry cutter, mix the cold butter into the flour mixture until crumbly and well combined. Place in refrigerator until ready to use.
PART 3: Prepare the Muffins
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
3/4 cup applesauce*
1/2 cup vegetable oil*
*The original recipe includes 1 and ¼ vegetable oil and no applesauce.
Grown-up Job: Preheat the oven to 350 degrees (F).
Kid Job: Prepare two muffin tins with cupcake liners and set aside.
Kid Job (w/adult help): In a medium bowl, combine the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda) and whisk to combine. In another bowl, combine the eggs, sugar, pumpkin, applesauce and oil. With a hand mixer, beat on medium speed until well blended. Slowly add the dry ingredients and mix just until combined.
Grown-Up Job: Assemble the muffins by spooning a generous amount of batter into each cupcake tin, filling each paper about 1/3 full.
Kid Job (w/adult help): Using a melon baller or small spoon, scoop a ball of the cool cream cheese mixture over the batter. (We used two melon ballers, and Lovey scooped while Mimi scraped the cream cheese mixture into the muffin tin. Then they traded.)
Grown-Up Job: Use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.
Kid Job: Sprinkle a tablespoon or so of the sugar/topping mixture over each muffin.
Grown-Up Job: Bake for 20-25 minutes or until a cake tester comes out clean. Cool completely before serving. This recipe makes 22-24 muffins.