Pumpkin Cream Cheese Muffins

Aren't you surprised?!? Another baked good with pumpkin!! And it probably won't be the last considering I stocked up on pumpkin and have about fifteen cans in the cupboard :) Probably a little extreme, but I wanted to be prepared just in case there is another pumpkin shortage. Don't want to be scrambling and going from store to store in search of pumpkin like I was a few months ago.

As in the words of Zach's aunt, "these are damn good!" I must say I agree with that statement! I was a little disappointed when I took my first bite, but I had to remind myself that these were muffins and not cupcakes. I have gotten so used to taste testing cupcakes that I was expecting a little more sweetness when I bit in. But for a muffin, the streusel topping added just the right amount of sweetness to the pumpkin and spice. I sure am a sucker for anything with a streusel topping. And the little bit of cream cheese in the middle is the perfect surprise! Like my sister-in-law said, "it's like the frosting is in the middle!"

I found this recipe on Annie's Eats, one of the many food blogs that I read daily! She has so many mouth watering recipes and pictures. I have a hard time picking which one to make first!


Pumpkin Cream Cheese Muffins

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:
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.

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 cover the bottom of the liner (1-2 tablespoons). 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.