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Category: Muffins
Prep Time: Cook Time: Total Time:
Filling
8 oz. cream cheese, softened
1 cup confectioners’ sugar
Topping
1/2 cup sugar
5 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into 1/4-1/2-inch cubes
Muffins
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable or canola oil
To make the filling: In a medium bowl mix the cream cheese and confectioners' sugar together until smooth. Transfer to a piece of plastic wrap and shape into a log that is about 1 1/2-inches in diameter. Wrap and transfer to the freezer for at least 2 hours (or until firm enough to cut).
To make the topping: In a medium bowl whisk together the sugar, flour and cinnamon. Add the butter and use a pastry blender to cut it in until the mixture is coarse and crumbly. Refrigerate while you make the muffin batter.
Preheat the oven to 350 F. Line muffin pans with paper liners.
Whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, pumpkin and oil until blended. With the mixer on low, gradually add the dry ingredients, beating just until incorporated.
Remove the cream cheese filling from the freezer and slice the log into 24 equal pieces. Place just enough batter in each muffin well to cover the bottom - about 1-2 tablespoons. Put one slice of the cream cheese mixture in each well on top of the batter. Divide the remaining batter among the muffin wells, covering the cream cheese filling completely. Remove the topping from the refrigerator and sprinkle evenly over the muffins.
Bake the muffins for about 20-25 minutes, or until they spring back when gently pressed in the center. Transfer the pan to a wire rack and let the muffins cool for 5-10 minutes before removing them to the rack to cool completely.
Makes 24 muffins
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PUMPKIN CREAM CHEESE MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
Filling
8 oz. cream cheese, softened
1 cup confectioners’ sugar
Topping
1/2 cup sugar
5 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into 1/4-1/2-inch cubes
Muffins
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable or canola oil
To make the filling: In a medium bowl mix the cream cheese and confectioners' sugar together until smooth. Transfer to a piece of plastic wrap and shape into a log that is about 1 1/2-inches in diameter. Wrap and transfer to the freezer for at least 2 hours (or until firm enough to cut).
To make the topping: In a medium bowl whisk together the sugar, flour and cinnamon. Add the butter and use a pastry blender to cut it in until the mixture is coarse and crumbly. Refrigerate while you make the muffin batter.
Preheat the oven to 350 F. Line muffin pans with paper liners.
Whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, pumpkin and oil until blended. With the mixer on low, gradually add the dry ingredients, beating just until incorporated.
Remove the cream cheese filling from the freezer and slice the log into 24 equal pieces. Place just enough batter in each muffin well to cover the bottom - about 1-2 tablespoons. Put one slice of the cream cheese mixture in each well on top of the batter. Divide the remaining batter among the muffin wells, covering the cream cheese filling completely. Remove the topping from the refrigerator and sprinkle evenly over the muffins.
Bake the muffins for about 20-25 minutes, or until they spring back when gently pressed in the center. Transfer the pan to a wire rack and let the muffins cool for 5-10 minutes before removing them to the rack to cool completely.
Makes 24 muffins
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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