Creating memories in the kitchen...One meal at a time.

Monday, September 19, 2011

Pumpkin Cream Cheese Muffins

Picture from Annie's Eats

Originally a Starbucks knock off (I haven't had the original so I can't compare) these little babies are fast becoming one of my favorite Fall recipes.

Moist, warmly  spiced muffins with the most delicious sweetened cream cheese filling.

Each ingredient blends perfectly so that you get a little pumpkin, a little spice, a little creamy, and a little crunch, without any of them being too overwhelming.

The struesel topping is slightly crunchy and instead of covering the entire top, it slightly bakes into the muffin creating more of a cinnamon sugar crust.  

These will be on my "must make for Fall" list every year!

Pumpkin Cream Cheese Muffins
Annie's Eats

*Be sure to allow time for the cream cheese filling to chill*

Yield: 24 muffins

Ingredients: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

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 1½-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˚ 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. 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. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Posted by: Sallie
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Skinny Fat Kid said...

These look awesome. I love everything pumpkin! I did see on the news that there may be another pumpkin shortage this year...worst news ever!

Pamela said...

I came here for your grape salad recipe. I made it for our dinner today. Now I can't wait to make it. I've been hording pumpkin since they say there's a shortage.

Judie said...

Those look wonderful. I love pumpkin and cream cheese. Can't wait to try 'em!

My Sister's Kitchen said...

So far there's been plenty of pumpkin in our area. Thank goodness. I love me some pumpkin!

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