pumpkin muffins, EVER! I could eat one of these each day for the rest of the month, but alas, it would negate all of the running and gym-going that I have been attempting to be diligent about…But honestly, for a special treat (or movie day at your new job) they are totally worth the sky high amount of calories.
For the filling:
8 oz. package cream cheese, softened (I used low fat, why? I’m not sure, but I thought it would help?)
1 cup powdered 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 (easily found at Trader Joe’s)
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups canned pumpkin puree
1¼ cups canola oil
For the topping:
1/4 cup sugar
3 tablespoon flour
1 teaspoon ground cinnamon
2 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 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. *Note: If you are like me and either don’t have 2 hours, or your freezer aparently is not cold enough to quickly harden the filling, you can just use a spoon and plop a dallop in the middle. It’s a bit messier, but has the same result!
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 fully cover the bottom of the liner. Place a slice (or dallop) of the cream cheese mixture into each muffin well, attempting to keep it in the middle away from the edges. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a heaping amount of the topping mixture over each of the muffin to create that yummy streudel-like crunch on top.
Bake for 22-25 minutes. Transfer to a wire rack and let cool completely before serving!
Makes: 24 muffins
Time: 20 minutes of prep + baking time + 2 hours chilling time for filling
From: Annie’s Eats