makes 1 dozen
recipe adapted from Annie's Eats
total prep time: 30 min / cook time: 20-25 min
4 oz. cream cheese, softened
1/2 c confectioners' sugar
1/4 c sugar
2 1/2 tbsp flour
3/4 tsp ground cinnamon
2 tbsp cold unsalted butter, cut into pieces
1 1/2 c all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
2 large eggs, room temperature
1 c sugar
1 c pumpkin purée
2/3 c vegetable oil
• In the bowl of an electric mixer with the paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth.
• Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2" 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.
• Combine the sugar, flour and cinnamon into a small bowl; whisk to blend.
• Add in the butter piece 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.
* I forgot to cut the butter into pieces and just mixed everything together in one bowl.
• Preheat oven to 350˚ F. Line muffin pans with paper liners.
• In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
• In the bowl of an electric mixer with the paddle attachment, combine the eggs, sugar, pumpkin purée and oil. Mix on medium-low speed until blended.
• With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tbsp).
• Slice the log of cream cheese filling into 12 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.
** ADDIECAKES' NOTES **
• Do not consume out of the oven, the cream cheese filling gets very hot!
• I halved the recipe. For the full recipe (makes 2 dozen) please check out Annie's Eats.
ADDIECAKES' DIFFICULTY RATING
ADDIECAKES' TASTE RATING