Pumpkin Cream Cheese Muffins

makes 1 dozen

recipe adapted from Annie's Eats

total prep time: 30 min / cook time: 20-25 min

FILLING INGREDIENTS

4 oz. cream cheese, softened

1/2 c confectioners' sugar

TOPPING INGREDIENTS

1/4 c sugar

2 1/2 tbsp flour

3/4 tsp ground cinnamon

2 tbsp cold unsalted butter, cut into pieces

MUFFIN INGREDIENTS

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

FILLING INSTRUCTIONS

• 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.

TOPPING INSTRUCTIONS

• 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.

MUFFIN INSTRUCTIONS

• 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.

ASSEMBLY INSTRUCTIONS

• 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