These creamy, soft Pumpkin Cream Cheese Danish Muffins can be on your breakfast table in less than 30 minutes...
I have to tell you all- I am feeling sort of bad that it took me this long to share this recipe for these super easy and delicious Pumpkin Cream Cheese Danish Muffins with you all. Some of you all who have been following me on Instagram may remember me posting a little sneak peek of these... way back in August.
Again, my sincerest apologies to those of you who may have been patiently waiting all this while for this recipe. It was never my attention to hold out on you all this long.
But reassured that the recipe for these tasty danish muffins will be in your hands in just a few moments. ;)
I have been wanting to make a fall version of my long-time reader favorite Cherry Cream Cheese Danish Muffins recipe for quite a while. I am hoping that you all love these Pumpkin Cream Cheese Danish Muffins just as much. While I cannot boast that my latest version of these muffins can be made with just 4 ingredients (this version requires 7 total ingredients), they can be made just about as easily and in almost the same time making them perfect for Thanksgiving morning or for a quick & impressive breakfast before heading out for those Black Friday sales... :)
Pumpkin Cream Cheese Danish Muffins
Prep Time: 15 minutes
Cook Time: 9-12 minutes
Ingredients (8 muffins)
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 roll (8 count) of Grands! Flaky Layers Buttermilk Biscuits
- 4 oz cream cheese, softened
- 1/2 cup sugar
- 1/3 cup canned pumpkin puree
- 1 tbsp brown sugar
- 1/4 tsp pumpkin pie spice
Preheat your oven to 350 degrees. Spray the inside of 8 muffins cups of a muffin tin with cooking spray. Set aside.
In a small bowl, beat together the cream cheese & 1/2 cup sugar until smooth & creamy, about 3 minutes.
In another small bowl, mix together the pumpkin puree, 1 tbsp brown sugar, & the 1/4 tsp pumpkin pie spice. Set both aside for now.
Sprinkle the 2 tbsp of brown sugar & 1/4 tsp cinnamon onto a small plate, and then mix together with a fork. Unroll your refrigerated biscuits. Place one side of one of the biscuits into the cinnamon/sugar. Then press it into one of the prepared muffin cups, sugar side up. Press the biscuit down into the cup and then press up the sides to form a biscuit cup. Repeat this for the remaining 7 biscuits.
Drop about 2 tsp of the cream cheese mixture into each of the 8 biscuit cups. Then top each one with a rounded tsp of the pumpkin mixture.
Bake at 350 for 9-12 minutes, or until the edges of the muffins are slightly golden brown.
Allow to cool in the pan for about 5 minutes and then remove. Serve warm.
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You seriously just cannot go wrong with these Pumpkin Cream Cheese Muffins, folks. So easy to make, so creamy and soft, and ready in under 30 minutes! :)
So, what do you think? Will you be on team Cherry Cream Cheese Danish Muffins or team Pumpkin Cream Danish Muffins? (Not that you have to choose. They are both so easy to make that you could certainly make and have both flavors. ;) )
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