Pumpkin Cream Cheese Muffins

I couldn’t possibly let the month of October pass without a single pumpkin recipe getting posted, so here’s a personal favorite. These muffins are great for breakfast, dinner, a random coffee break snack… Pretty much whenever. Rich but moist spicey, pumpkin cakeyness with the amazing surprise that is cream cheese filling are guaranteed to make these a favorite of yours as well.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To start, make your filling as it will take some time to chill. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. Seriously, give it time or you’ll have a sloppy mess on your hands… I’m just sayin’.

Now to make the muffins, preheat the oven to 350 degrees Fahrenheit and line muffin pans with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. This smells heavenly!
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In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.
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With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
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To make the topping, whisk together the sugar, flour and cinnamon in a small bowl. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.
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Finally, let’s assemble these bad boys! Fill each muffin well with just enough batter to cover the bottom of the liner.
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Slice the log of cream cheese filling into 24 equal pieces… This is where that whole waiting-for-the-log-to-solidify thing comes into place. Place a slice of the cream cheese mixture into each muffin well. * Note mine are not pretty round discs… I was not patient this go-round. Big mistake!
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Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
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Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. And for real. Wait. The filling will burn the aw-bahjeez outta your mouth if you don’t! You’ve been warned.
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Recipe from Pumpkin Cream Cheese Muffins

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