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Cream Cheese Stuffed Pumpkin Spice Pancake Cups

Prep Time10 mins
Cook Time23 mins
Total Time23 mins
Author: Maria Doss

Ingredients

Cream cheese filling

  • 4 ounces cream cheese, half block
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla extract

Pumpkin spice pancake cup

    Dry ingredients

    • 1 and 1/4 cup all purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt

    Wet ingredients

    • 1 large egg, beaten to combine
    • 1 cup buttermilk
    • 1/2 cup canned pumpkin puree (100% pure pumpkin)

    Additional ingredients

    • 3 tablespoons unsalted butter, room temperature
    • 1/3 cup walnuts, coarsely chopped
    • maple syrup, for serving

    Instructions

    Make and freeze cream cheese filling

    • Combine all cream cheese filling ingredients in a medium bowl and beat with a hand held electric beater until smooth. 
    • Line a small baking pan or large freezer-safe plate with parchment paper. Make 12 equal mounds of the cream cheese filling (not touching each other). Place pan/plate in the freezer and freeze several hours or until solid. (This can be made and frozen for up to 2 days ahead)

    Make Pumpkin spice pancake cups

    • Preheat oven to 350 degrees F and spray a 12-cup standard muffin pan with non-stick spray and set aside. 
    • Combine all wet ingredients in a small bowl until smooth and set aside. 
    • Whisk together all dry ingredients in a medium bowl. Add room temperature butter and mix with your fingertips, until it resembles coarse sand. Add wet ingredients and stir to combine. DO NOT OVERMIX. 
    • Spoon about a heaped tablespoon of the batter into each of the muffin tin. Place a piece of frozen cream cheese filling in the middle and then top with remaining batter evenly. (Spread the batter to enclose all the cream cheese filling so it does not leak when baked). 
      Sprinkle chopped walnuts on top. 
    • Bake for about 22-24 minutes , until a tooth pick inserted in the side comes clean. ( Insert the toothpick in the side of the pancake to check the doneness of the batter )
    • Place pan on a wire rack to cool.
    • Serve cream cheese stuffed pumpkin pancake cups warm or at room temperature with maple syrup. 
    • These are fabulous frozen! Place leftover pancake cups (cooled to room temperature) in a large ziplock bag and freeze for up to a month. 
    • Thaw at room temperature and warm in the microwave just before eating.