Tuesday, November 10, 2020

Pumpkin Cream Cheese Muffins

I LOVE a pumpkin muffin or cake with cream cheese frosting so when I saw  this recipe that was essentially a cupcake with the icing inside I knew I had to try it. 


They turned out moist and full of flavor and the crumble on the top is crispy perfection.  To say nothing of the cream cheese icing INSIDE!  I mean!


Here's What You'll Need...

For the filling:
  • 8 oz cream cheese, softened
  • 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
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 1 can pumpkin puree
  •  cups vegetable oil

For the topping:
  • ½ cup sugar
  • 5 tablespoons flour
  •  teaspoons ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into pieces

Step One - Make the Filling
Mix the softened cream cheese with the powdered sugar until it's combined and smooth.  Roll it out on a piece of plastic wrap until it's about a 1.5" roll.  Wrap that roll in aluminum foil and put it in the freezer for a couple of hours. 





Step 2 - Make the topping.
Combine the ½ cup sugar, 5 tablespoons flour,  teaspoons ground cinnamon, 4 tablespoons cold unsalted butter, cut into pieces.  Use a knife or fork to combine it into a crumbled consistency.  This took me a LONG time and I think next time I'll use my food processor.






Step 3 - Make the muffin batter
  • In a mixing bowl combine the 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, 1 teaspoon salt and 1 teaspoon baking soda.  

  • In the mixing bowl of your stand mixer combine the 4 large eggs, 2 cups sugar, 1 can pumpkin puree and 1¼ cups vegetable oil and then slowly add in the dry ingredients you mixed together earlier. 

Put1 tablespoon of batter into each lined muffin well.  Cut the cream cheese mixture into 24 equal parts and place one piece into each muffin cup and press it down just a bit.  Add another heaping tablespoon into each muffin cup (until the batter is gone and the cream cheese is covered) and then sprinkle the crumble on top. 

Bake at 350 degrees for 25 minutes and then let them cool on a wire rack.











These are seriously AMAZING!  And while they're a bit tedious (the cream cheese cutting step and crumble prep was a bit time consuming) the payoff is worth it!!! TRUST ME!!!



If you make these I'd love to hear what you think!

HAPPY TUESDAY, FRIENDS!!!


Here's What You'll Need...

For the filling:
  • 8 oz cream cheese, softened
  • 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
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 1 can pumpkin puree
  •  cups vegetable oil

For the topping:
  • ½ cup sugar
  • 5 tablespoons flour
  •  teaspoons ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into pieces

Step One - Make the Filling
Mix the softened cream cheese with the powdered sugar until it's combined and smooth.  Roll it out on a piece of plastic wrap until it's about a 1.5" roll.  Wrap that roll in aluminum foil and put it in the freezer for a couple of hours. 

Step 2 - Make the topping.
Combine the ½ cup sugar, 5 tablespoons flour,  teaspoons ground cinnamon, 4 tablespoons cold unsalted butter, cut into pieces.  Use a knife or fork to combine it into a crumbled consistency.  This took me a LONG time and I think next time I'll use my food processor.

Step 3 - Make the muffin batter
  • In a mixing bowl combine the 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, 1 teaspoon salt and 1 teaspoon baking soda.  

  • In the mixing bowl of your stand mixer combine the 4 large eggs, 2 cups sugar, 1 can pumpkin puree and 1¼ cups vegetable oil and then slowly add in the dry ingredients you mixed together earlier. 

Put1 tablespoon of batter into each lined muffin well.  Cut the cream cheese mixture into 24 equal parts and place one piece into each muffin cup and press it down just a bit.  Add another heaping tablespoon into each muffin cup (until the batter is gone and the cream cheese is covered) and then sprinkle the crumble on top. 

Bake at 350 degrees for 25 minutes and then let them cool on a wire rack.

9 comments :

  1. These look amazing. Do you think you could leave off the topping and they would still be ok? I love that part, but my husband does not... (lol yes he's crazy!). Thanks!!

    ReplyDelete
  2. You said 1 can pumpkin puree - 15 oz or 29 oz? TIA!

    ReplyDelete
    Replies
    1. Good question. It looks like the smaller size can, 15 oz.

      Delete
  3. These look delicious and you have an adorable helper there! Pinned.

    ReplyDelete
  4. My younger son is pumpkin obsessed! Gotta make these! Thanks!

    ReplyDelete
  5. Merci pour ce partage !
    Nous allons nous régaler ....

    ReplyDelete
  6. I made these this morning and they were delicious! The only thing I'd change moving forward is I'd do a 1/2 tsp of cloves because I found the full tsp to be a little overwhelming (and I believe there's clove in the pumpkin pie spice), but otherwise these are amazing and definitely going to make again!

    ReplyDelete

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