Tuesday, October 7, 2014

Pumpkin Cream Cheese Muffins

Now that fall has arrived, I am all about baking with pumpkin. I am not a fan of the pumpkin spice latte, but pumpkin muffins and breads are welcome in my kitchen any time. I'm pretty sure I've made these pumpkin cream cheese muffins before, but I couldn't find them on the blog anywhere. While these take a bit of time to assemble, they are well worth it for a perfect fall treat.

Pumpkin Cream Cheese Muffins
for the filling:
8 oz. cream cheese, softened
1 cup confectioners' sugar

for the muffins:
3 cups flour
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

for the topping:
1/2 cup sugar
5 Tbsp flour
1 1/2 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 1 1/2-inches in diameter. Smooth the plastic wrap tightly around hte 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, heat the oven to 350 degrees. Line muffin pans with paper liners or spray with non-stick cooking spray. In a medium bowl. combine the flour, cinnamon, 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 pan or liner (1-2 Tbsp). 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. (Note: the cream cheese filling gets very hot). Makes 24 muffins

source: slightly adapted from annie's eats, originally from bakespace

1 comment:

  1. Ok Seriously I prayed for you and Caleb this morning and then you post this recipe that is going to derail by training for the next race… I will have to pray for my will power to refrain from making these and eating them all. :)