Pumpkin Cream Cheese Muffins
Servings/Yield: 24 muffins
- For the cream cheese filling:
- 8-oz package cream cheese
- 1 cup powdered sugar
- For the muffins:
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
- For the crumb topping:
- ½ cup brown sugar
- 5 tablespoons all-purpose flour
- 1½ teaspoons cinnamon
- ¼ cup cold unsalted butter, cut into pieces
1. To prepare the filling, combine cream cheese and powdered sugar until smooth. Transfer the mixture to a piece of plastic wrap and shape into a log, covering the log tightly with the saran wrap. Place in freezer and chill until firm, at least 2 hours.
2. For the muffins, preheat oven to 350*F. Line muffin tins with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. In a large mixing bowl or electric mixer, combine eggs, sugar, pumpkin puree, and vegetable oil. Mix until smooth until well-blended. Add the dry ingredients, and mix on low just until incorporated.
3. For the topping, combine brown sugar, flour, and cinnamon in a small bowl. Add the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly.
4. To assemble the muffins, spoon a few tablespoons of the batter into the bottom of 24 paper-lined muffin cups. For the cream cheese filling, take the frozen cream cheese log out of the freezer, and slice it into 24 pieces. Place one in each of the 24 muffin cups. Divide the remaining batter among the muffin cups, covering cream cheese completely. Evenly divide the crumb topping over each muffin.
5. Bake in preheated oven for 20-25 minutes. Transfer to a wire rack and let cool before serving.
Source: adapted from Annie's Eats