Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffin

Here is yet another scrumptious fall recipe for all you food junkies!  These are simply to die-for as it contains a light streusel topping that melts during baking to create a crackly cinnamon-sugar topping.  Remember to mix and freeze the filling in advance so that it is ready when you make the muffins.

Ingredients

Filling

  • 8 oz. cream cheese, softened
  • 1 cup confectioners’ sugar

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
  • 1.25 cups vegtable oil

Topping

  • 1/2 cup sugar
  • 5 tbsp. flour
  • 1.5 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 1.5 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 degrees Farenheit.  Line mufifn 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 with a small amount of batter, just enough to cover the bottom of the linter (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.

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