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Pumpkin Cream Cheese Muffins
For the muffins:
1 & 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla
For the filling:
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 & 1/2 teaspoons vanilla
For the crumb topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
3 tablespoons unsalted butter, melted
Directions:
1. Make the filling by combining the cream cheese, powdered sugar, and vanilla in a medium bowl and stirring until smooth. Scrape the mixture out onto a piece of plastic wrap at least 12 inches long. Form the mixture into a 12-inch log, wrap tightly, and freeze for at least two hours.
2. Preheat the oven to 350°F. Line a muffin tin with paper liners.
3. Make the crumb topping by using a fork to combine the flour, brown sugar, pumpkin pie spice, and melted butter in a small bowl.
4. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, ginger, baking soda, and salt. In a separate bowl, thoroughly combine the sugar, canned pumpkin, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients, and stir gently with a spatula just until completely combined.
5. Remove the cream cheese filling from the freezer and cut it into 12 one-inch pieces. Divide the muffin batter evenly among the muffin cups. Press one piece of the cream cheese filling into the center of each muffin, then sprinkle each muffin with about one tablespoon of the crumb topping. Gently press the topping into the batter to ensure that it sticks.
6. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center muffin comes out clean. Cool muffins in the pan for about five minutes before removing them to a wire rack to cool completely. Store in the refrigerator.
1 & 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla
For the filling:
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 & 1/2 teaspoons vanilla
For the crumb topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
3 tablespoons unsalted butter, melted
Directions:
1. Make the filling by combining the cream cheese, powdered sugar, and vanilla in a medium bowl and stirring until smooth. Scrape the mixture out onto a piece of plastic wrap at least 12 inches long. Form the mixture into a 12-inch log, wrap tightly, and freeze for at least two hours.
2. Preheat the oven to 350°F. Line a muffin tin with paper liners.
3. Make the crumb topping by using a fork to combine the flour, brown sugar, pumpkin pie spice, and melted butter in a small bowl.
4. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, ginger, baking soda, and salt. In a separate bowl, thoroughly combine the sugar, canned pumpkin, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients, and stir gently with a spatula just until completely combined.
5. Remove the cream cheese filling from the freezer and cut it into 12 one-inch pieces. Divide the muffin batter evenly among the muffin cups. Press one piece of the cream cheese filling into the center of each muffin, then sprinkle each muffin with about one tablespoon of the crumb topping. Gently press the topping into the batter to ensure that it sticks.
6. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center muffin comes out clean. Cool muffins in the pan for about five minutes before removing them to a wire rack to cool completely. Store in the refrigerator.
Makes 12 muffins
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