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Pumpkin Cream Cheese Muffins




Source of Recipe


lickthebowlgood.blogspot.com






List of Ingredients



• For The Filling:
  
• 8 ounces cream cheese, softened
  
• 1 teaspoon ground cinnamon
  
• 1 cup powdered sugar
  
• 1/2 teaspoon vanilla
  
• For The Muffins:
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon freshly ground nutmeg
  
• 1 tablespoon pumpkin pie spice
  
• 1 teaspoon salt
  
• 1 teaspoon baking soda
  
• 4 large eggs
  
• 2 cups sugar
  
• 1- 15 oz. can pumpkin puree
  
• 1 1/4 cups vegetable oil
  
• For The Topping:
  
• 1/2 cup sugar
  
• 5 tablespoons flour
  
• 1 1/2 teaspoons ground cinnamon
  
• 4 tablespoons cold unsalted butter, cut into pieces
  






Instructions



1. For The Filling: Combine the cream cheese, vanilla, and powdered sugar in a medium bowl and mix well until blended and smooth.
   
2. 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 the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
   
3. For The Muffins: Preheat the oven to 350 degrees F. Line two muffin pans with paper liners.
   
4. In a medium bowl, combine the flour, cinnamon, nutmeg, pumpkin pie spice, salt and baking soda; whisk to blend.
   
5. n 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
   
6. For 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.
   
7. Assembly: Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).
   
8. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well.
   
9. 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.
   
10. Bake for 20 to 25 minutes. Transfer to a wire rack and let cool completely before serving.
    






Final Comments


Makes 24-26 muffins