Photo from Annie EatsYou read that right. Pumpkin! Cream Cheese!! Muffins!!! Doesn't get much better or more Fall like than that. I had a friend share a link with me for this recipe and boy am I glad she did. These muffins are amazing. Better than the ones Starbucks sells. And I should know because I spent almost 3 years working for them and slinging their high priced espresso and baked goods.
The recipe is from Annie's Eats, she has some delicious looking pictures and recipes on her site. I suggest you check it out, but only if you've got some will power to not go bake everything in sight. Seriously her site is like a smorgasbord for your eyes. I know your tummy will be growling for food after browsing through some of her posts. I also posted the recipe here too, down below.
The CREAM CHEESE FILLING!
Added the rest of the batter and then the streusel topping
Fresh from the oven (don't you love my 1960's tile? No? Yeah, me either)
Even though my pictures aren't as good as Annie's I bet my muffins are, haha. Thanks to her of course.
Here's the recipe like I promised.
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
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. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)