Pumpkin Cream Cheese Muffins

Now that it is September, I am officially ready for everything pumpkin.  We've actually had a little bit cooler weather thanks to a horrible tropical storm in the Gulf and it is really making me long for Fall.
I found this recipe on Pinterest a while back and knew that I had to make it.

I'm (my husband and parents included) so glad that I did.  These muffins are amazing.

Thank you, Annie's Eats for a wonderful Fall treat!!

Pumpkin Cream Cheese Muffins


For the filling:
8 ounces cream cheese, softened
1 cup confectioners' sugar

For the 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 salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

For the topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoon ground cinnamon
4 tablespoons 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 1 1/2-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.  Line the 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.  Withe 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 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.



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.


Enjoy,



I'm linked up with Natasha at  Schue Love for her Fall 5 series


and

The Sweet Details


5 comments:

  1. These look AMAZING! I'm in trouble - love pumpkin, and love fall foods!

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  2. YUMMMMMM! I've been eying these on Pinterest and I have to say...yours look just as yummy...great photo! I definitely want to try these soon!! Thanks so much for linking up and sharing!! :)

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  3. Ooh! I am bookmarking this deliciousness. I already had a Pumkpin Spice Latte, so I am definitely getting ready for tasty fall recipes!

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  4. I have to agree with the comments... YUMM!!!!! My husband hates everything pumpkin, so I make pumpkin desserts and then eat it all. hehe Oh well, it's worth it. I will be making this soon. I found a great sale on pumpkin a long time ago and need to use it up.

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  5. I made these tonight! They were SO yummy! Someone at work made these based on your recipe and they showed me your site, so now I am following you! I can't wait to try some more of your recipes!

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