Pumpkin Cream Cheese Muffins
Now that it's officially fall, pumpkin is EVERYWHERE. And I love it.
There are pumpkin lattes, pumpkin bread, pumpkin cupcakes, and these...
Pumpkin Muffins!
This recipe is a little complex, but the muffins remind me of the ones they sell at Starbucks. They're pretty close to tasting like them too!
Happy Fall!
Pumpkin Cream Cheese Muffins
Ingredients
Filling:
8oz. cream cheese, softened
1 cup powdered sugar
Muffins:
3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp + 1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
1 can canned pumpkin
1 1/4 cups vegetable oil
Topping:
1/2 cup sugar
1 1/2 tsp. cinnamon
4 tbsp. cold unsalted butter (cut into pieces)
Directions
Combine cream cheese & powdered sugar in medium bowl until blended.
Transfer mixture to a piece of plastic wrap, and roll into 1 1/2inch log.
Refrigerate log for about 2 hours or until slightly firm.
Preheat oven to 350F.
Combine eggs, sugar, canned pumpkin, and vegetable in large mixing bowl.
Add in flour, spices, salt, & baking soda.
Using either a lined or greased muffin tin, fill 1/3 of tin wells with muffin mixture.
Slice cream cheese log into 24 equal pieces; add one to each individual muffin well; fill wells with remaining muffin mixture.
Sprinkle with topping (combine sugar, flour, & cinnamon in small bowl; mix in cubed butter with two forks and mix until topping is crumbly).
Bake for 20-25 minutes.
Transfer to wire rack and let cool!
