Pumpkin Muffins with Cream Cheese Filling
I sent half of these muffins to work with the boyfriend, and distributed the rest amongst a few of my coworkers. Since then, I have had a few requests from those anxious to get the recipe, so I figured I better hurry up and post it already…So, by popular demand, I bring you sweet, cinnamony, pumpkin muffins… with cream cheese filling:
Since you have to make the filling a couple hours ahead of time, you can’t make these muffins at the last minute (like you can with pretty much any other muffin or quickbread, hence the “quick”). You can, however, make the filling when you’re thinking about it, and then leave it in the freezer for however long until you decide you want some muffins.
Make sure you let them cool adequately, so you don’t end up with molten cream cheese magma burning the inside of your mouth… not that you would try to eat a muffin before it was cooled anyway… What kind of crazy person does that?
Pumpkin Cream Cheese Muffins
For the filling:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
For the muffins:
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 tbsp.pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 1 15-oz can pumpkin puree
- 1¼ cups vegetable oil
For the topping:
- ½ cup sugar
- 5 tbsp. flour
- 2 tsp. ground cinnamon
- 4 tbsp. cold unsalted butter, cut into pieces
For the filling: Beat cream cheese and powdered sugar in a medium bowl until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 24 inches long, 1 to 1 ½-inches in diameter. Fit 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.
For the topping: Combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
For the muffins: Preheat the oven to 350˚ F and line muffin pans with paper liners.
1. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
2. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. Add dry ingredients in two additions, mixing just until incorporated.
1. Fill each muffin tin with just enough batter to cover the bottom (1 – 2 tablespoons).
2. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well.
3. 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.
4. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
TOP STORIES THIS WEEK
- Elie AyrouthPublisher
- Geoff KutnickContent Director
- Rudy ChaneyProduct Development Director
- Charisma MadarangAssociate Editor
- Dominique ZamoraStaff Writer
- Brian YamamotoContributor
- Peter PhamContributor
- Patrick KhensovanContributor
- Kiera Wright-RuizContributor
- Isai RochaContributor
- Danielle MooradianContributor
- Cris WilcoxonContributor
- Aziza-Mistral SullivanContributor
- Dominique BoubionContributor
- Emily VillanuevaContributor
- Joey NargizianContributor
- Maziar AziziContributor
- Jennifer LaiContributor
- The Glut LifeRecipe Contributor
- Becky McKayRecipe Contributor
- Katerina PetrovskaRecipe Contributor
- Natalie PurcelRecipe Contributor