Monday, November 1, 2010
Day 22 AMAZING Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
Oh my goodness, these are soooo good! And I meant to use applesauce for half the oil but totally forgot. Next time I will try it that way but for now, these are definitely one of the top 3 recipes I have made so far! YUMM :)
Yield: 12 muffins
For the filling:
4 oz. cream cheese, softened (I used low fat)
1/2 cup confectioners' sugar
For the muffins:
1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
1 cups sugar
1 cups pumpkin puree
1/2 cup plus 1/8 cup vegetable oil
For the topping:
1/4 cup sugar
2 1/2tbsp. flour
3/4 tsp. ground cinnamon
2 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. Set aside.
To make the muffins, preheat the oven to 350˚ F. If using stone muffin pan no need to grease stone. 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 knives until the mixture is coarse and crumbly.
To assemble the muffins, fill each muffin well with a scant medium scoop amount of batter, just enough to cover the bottom of the hole. Use the small scoop to scoop the cream cheese mixture on top. 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!)
Recipe adapted from Annie's Eats