Pumpkin Cream Cheese Muffins
I wish I could say that these Pumpkin Muffins filled with sweet cream cheese were all my idea but they weren’t.
My sister made this recipe last week from Annie’s Eats and they were very very good. They were so good I wanted to make them myself!
I followed the recipe and the only thing I didn’t do was freeze the cream cheese before I made the muffins which left some large hollow spots in the middle of the muffin so next time I won’t take shortcuts!
Pumpkin Cream Cheese Muffins recipe from Annie’s Eats makes 24
- 8 oz (1 cup) cream cheese, softened
- 1 cup powdered sugar
- 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
- ½ cup sugar
- 5 tbsp flour
- 1½ tsp ground cinnamon
- 4 tbsp cold unsalted butter, cut into pieces
To make the filling:
Beat the cream cheese with the powdered sugar until smooth. Transfer the mixture to a piece of plastic wrap and form the cream cheese into a log 1 1/2″ in diameter. Wrap in foil and freeze for 2 hours or until very firm.
Preheat the oven to 350 degrees.
To make the topping:
Mix flour, sugar and cinnamon in a small bowl and cut the butter into the mixture until it’s crumbly. Set aside
In a bowl, whisk together the flour, salt, spices and baking soda. Set aside.
In the bowl of a mixer, combine the Pumpkin puree with the sugar, eggs and vegetable oil. Mix until smooth and well combined. Add the flour in 2- 3 additions mixing just until all of the flour has been incorporated.
Line 24 muffin wells with liners and put a small scoop of batter (just enough to fill the bottom of each muffin liner)
Remove the cream cheese from the freezer and slice into 24 equal portions. Place a portion of cream cheese in each muffin liner on top of the batter. Distribute the remaining batter evenly covering up the cream cheese.
Top each un baked muffin with the topping mixture and bake for 20-25 minutes or until the muffins spring back when gently touched in the middle.