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.

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

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!
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.

With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

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.

Finally, let’s assemble these bad boys! Fill each muffin well with just enough batter to cover the bottom of the liner.

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!

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.

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.


Recipe from Pumpkin Cream Cheese Muffins


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