I’ve made many pumpkin recipes this year. My next post will give you two more of the pumpkin recipes I’ve made, but this muffin was so tasty and delicious I thought it needed it’s own post. I really enjoy muffins, especially those with crumb toppings. This recipe gives you that PLUS a cream cheese filling! They are a bit time consuming due to the cream cheese filling, but definitely worth it! I shared these with some family and friends and got some great comments! Thanks to Annie’s Eats for this recipe. I will be making them every fall, if not more often!
Pumpkin Cream Cheese Muffins
Yield: 24 muffins (I made 24 regular muffin size and than about 6 mini-muffins)
For the filling: (this is a lot of filling. I used maybe a little more than 3/4ths the log, but loved the cream cheese center so would probably use the entire thing next time)
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
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. (I filled the muffins 3/4 full and then put the cream cheese slice on top and pushed it down just until it was covered so it ended up more toward the top of the muffin) 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. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!) These keep well in the fridge for at least a 7-10 days.
Recipe from Annie’s Eats