Pumpkin Muffins
Submitted by: Meridith B.
 

 

With the cooler temps coming and fall just around the corner, I am more than excited! With the fall colors comes fall baking! 

I know you can bake Pumpkin anytime, but something about eating one of these muffins on a cool Fall morning for breakfast gives me a fuzzy warm feeling inside.

 
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
 
Directions:

Preheat the oven to 350 degrees. Spray your muffin tins with non-stick cooking spray, you can line them if you prefer

For the Muffins:
 
Combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda in a large mixing bowl and mix till blended.

Combine the eggs, sugar, pumpkin puree and oil in a separate large bowl and mix until well incorporated. Slowly add in the dry ingredients, mixing until well combined and being careful not to over-mix the batter.

For the topping:

Cut a COLD stick of unsalted butter into small pieces.

Combine the sugar, flour and cinnamon in a small bowl and gently whisk until combined. Add the butter pieces into the dry ingredients, gently mixing, making sure they are coated and the mixture is coarse and crumbly for the top of the muffins.
 
Place the mixture in the refrigerator until ready to use.

For the Cream Cheese Filling:

Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Place in the refrigerator until it is cold.

Making the Muffins:

Fill each muffin bottom with a small amount of batter, just enough to cover the bottom of the tin (1-2 tablespoons).
 
Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well.
 
Divide the remaining batter among the muffin cups, placing the batter on top of the cream cheese to cover (you shouldn't see the cream cheese though the batter).
 
Sprinkle a small amount of the topping over each of the muffins and bake for 20-25 minutes.
 
Transfer the muffins to a wire rack and allow to cool completely before serving.
 
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