Posted in /Cooking/Breads/Muffins on Sunday, October 01, 2017
If you want something beyond pumpkin pie during pumpkin season, these muffins will do the trick. My junior high students make these muffins and ask to make them again and again.
8 oz cream cheese, softened
1 cup confectioners' sugar
1/2 tsp vanilla extract
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp + 1 tsp. pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1/2 cups vegetable oil
1 tsp vanilla extract
1/2 cup sugar
5 Tbsp flour
1/2 tsp ground cinnamon
4 Tbsp cold unsalted butter, cut into pieces
1. Prepare the filling, combine the cream cheese, vanilla and confectioners' sugar in a medium bowl and mix well until blended and smooth. Once blended, cover tightly with plastic wrap and chill in the refrigerator.
2. To make the muffins, in a medium mixing bowl combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another bowl blend the eggs, sugar, pumpkin puree, vanilla and oil. Add the dry ingredients to the wet ingredients mixing just until incorporated.
3. For the topping, mix 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 knives until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
4. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons).
5. Spoon a tablespoon of the cream cheese mixture into the very center of each cup.
6. Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely. Sprinkle a tablespoon of the streusel mixture on top of each muffin.
7. Bake for 20-25 minutes in a 350F preheated oven. Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot!
Yield: 24 muffins