Tuesday, October 23, 2012

Pumpkin Cream Cheese Muffins

Another pumpkin post. Yummmmmmmo!

I have been sleeping in as much as possible lately. That pretty much means the latest until 7 but that's still sleeping in with a 15 month old so I'll take what I can get. My husband on the other hand gets up at 5:30. For his birthday I wanted him to have something special even though I wasn't getting up with him. There would really have been no point, he gets ready and scoots out of the house so quickly that I would be just getting up to stand around and watch him get ready; not creepy at all, right? This is where these lovely little muffins came into play. I made these the day before so he could have a yummy breakfast and not be creeped out by his weirdo wife just standing there staring at him.

These are SO GOOD! Mmmmmm!

Pumpkin Cream Cheese Muffins

Yield: 24 muffins

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

For the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until smooth (It's best to use room temperature cream cheese). There are a few ways to do this but this is what worked best for me: Put the mixture into a plastic sandwich bag. Line a plate or cookie sheet (whatever will fit in your freezer) with parchment paper and spray with cooking spray. Squeeze about 24 even-sized dollops onto the parchment and 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. Keep in 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).  Place a dollop of frozen 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. Careful to let them cool a bit because the filling gets hot!

You can also skip the cream cheese filling all together if you want and just add butterscotch chips. Those make for yummy muffins too!

Adapted from: Annie's Eats

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