Pumpkin Muffins with a Sweet Cream Cheese FillingPosted: October 25, 2011
My obsession with pumpkin continues. As a kid the only way I wanted pumpkin was in a pie. But for some reason, now, I can’t get enough. I have been looking for ways to spice up my baking world with pumpkin as the star. And I have to say, I found a keeper. I have seen several variations of the pumpkin muffin circulating the internet, but I snagged my recipe from the blog, The Girl Who Ate Everything. This muffin has a major wow factor. The muffin itself is moist and the pumpkin really pops, while the cream cheese filling adds just the right amount of sweet. And of course I can’t forget the crumble on top; it gives the muffin a nice crunch. There is so much taste packed into each little muffin. Bonus: It made our apartment smell like pumpkin for two days. There is nothing better than coming in from the cold (think Alaskan snow and ice) to the smell of baked goods, especially pumpkin baked goods!
The recipe requires several different components, batter, filling, crumble, but each step is pretty easy and straight forward. The assembly is probably the most intensive, but it is really just about figuring our how much filling and crumble to add to each muffin. The benefit is that people think you are a genius baker when they bite into the muffin and find the filling! Smiles all around.
Pumpkin Muffins with a Sweet Cream Cheese Filling
8 oz. cream cheese, softened
1 cup powdered sugar
*The filling must cool in the freezer for 2 hours so make this in advance.
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
2 cups pumpkin puree
1¼ cups vegetable oil
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces
*The crumble made way more than I needed. I would recommend cutting this amount in half.
Blend the cream cheese and powdered sugar until smooth. Place the mixture on a piece of plastic wrap. Gentle shape it into a log, about 1½-inches wide. Tightly wrap the plastic around the log. Place the log in the freezer for approximately 2 hours. The log will be firmer but should not be hard.
Preheat the oven to 350˚ F. Prepare the muffin pan. Combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Mix the dry ingredients until they are blended. In a separate bowl (or using an electric mixer), combine the eggs, sugar, pumpkin puree, and oil. Blend well. Then slowly add the dry ingredients. Mix well.
In a small bowl, combine the sugar, flour, and cinnamon. Add the cut butter pieces. Mix with a pastry blender, two forks, or your hands. The crumble will be course. Chill mixture until ready to use.
Fill each muffin well with enough batter to cover the bottom. Cut the cream cheese log into 24 pieces. Place one piece into each muffin well. Cover the filling with batter. Finally, sprinkle a small amount of crumble over each muffin.
Bake for 20 minutes. Cool and enjoy!