cream cheese pumpkin muffins
October 22, 2013 § 2 Comments
There’s something very satisfying about surprises. In the case of these muffins, they are deceptively plain until you bite in and then – magic! cream cheese centers! Not only are they delicious, but you can feel deviously brilliant at having tricked everyone into thinking they were mere pumpkin muffins.
I know it’s currently the season of pumpkin spice everything, but if you’re not totally oversaturated then these muffins are worth it. They’re moist and spicy and the cream cheese is the perfect complement. I accidentally spilled the streusel topping so just imagine it to be more decadent, but even with half the topping it was plenty sweet and slightly easier to justify eating for breakfast.
Pumpkin Cream Cheese Muffins – adapted from Annie’s Eats
Yield: 12 muffins
- 4 oz cream cheese, room temperature
- 1/3 c icing sugar
- 1/4 tsp vanilla
- 1 1/2 cups flour
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp allspice
- 3/4 tsp ginger
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 cup pumpkin puree
- 5/8 cup canola oil
- 1/4 cup sugar
- 2 1/2 tbsp flour
- 3/4 tsp ground cinnamon
- 2 tbsp cold unsalted butter, cut into pieces
Mix all filling ingredients together. Shape cream cheese mixture into a log and freeze for 2 hours. (I only had time for one hour and all was well.)
Preheat oven to 350F. Line a 12-cup muffin pan. In a medium bowl, combine flour, spices, salt, and baking soda. In a large bowl, beat eggs, pumpkin, and oil. Add flour mixture and stir until just combined.
For topping, combine sugar, flour, and cinnamon, and whisk together. Add butter and cut into mixture with two knives or pastry blender until crumbly.
Fill each muffin tin with enough batter to cover bottom (1-2 tbsp). Slice or scoop cream cheese log into 12 pieces and place one in each tin. Cover cream cheese with remaining batter, and then sprinkle topping mixture over.
Bake until tops spring back when touched, 20-25 minutes. Transfer to a wire rack and let cool.