Oct 2011
Pumpkin Cream Cheese Muffins

Halloween may be almost over, but we still have a few weeks left to enjoy our favorite pumpkin goodies before chocolate and peppermint take center stage. I couldn’t let fall go by without making some kind of pumpkin muffin, and when I saw this recipe, I knew I had to make it. I mean, a cream cheese filling AND a streusal topping?! What’s better than that? These muffins certainly do not disappoint, and while they are not the healthiest muffin in the world, they are a great splurge for a Sunday breakfast. (As a side note, if you are looking for a healthy pumpkin muffin, check out these whole wheat pumpkin muffins.)

Pumpkin Cream Cheese Muffins
Yields: 24 muffins

Ingredients:
For the filling:

8 oz. cream cheese, softened
1 cup confectioners’ 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 prepare the filling, combine the cream cheese and confectioners’ 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.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. 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, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  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.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  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.

Source: Annie’s Eats, originally from BakeSpace

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2 Responses to Pumpkin Cream Cheese Muffins

  1. Love a surprise in the center of my muffins! What a great recipe!

  2. tricia says:

    what a wonderful variation from the usual pumpkin muffins we see around. bravo!

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