Monday, October 6, 2014

Pumpkin Cream Cheese Muffins

After a very, very long work week, I was in desperate need of some baking therapy.  I had quite a bit of pumpkin left over from a baking experiment last week, so it had to be something pumpkin related.  I’m not complaining!  These were a total no brainer.  I don’t have too many days off to enjoy, so I figured I’d better have something that would cheer me up in the morning. J Something to indulge in anyways!

The comforting and warm spices in these muffins are such a delight.  I adore anything pumpkin, so pretty much anything would do.  These muffins are super moist and have a surprise in the center-cream cheese! I don’t like too much cream cheese-so I used a reduced amount than the original.   They turned out just perfect-topped with a crunchy streusel topping.  It's hard to believe that you can eat them for breakfast! :)

Thanksgiving is fast approaching and I feel so unprepared!  Too much work I supposeL  Marlina will be coming on Friday and then we leave Monday down to Vancouver.  Less than 2 weeks away until FBC-we can’t wait to go and meet everyone!

Pumpkin Cream Cheese Muffins

Makes 24 muffins

INGREDIENTS

for the filling:
4-6 oz. cream cheese, softened
½ cup confectioners’ sugar

for the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

for the topping:
¼ cup rolled oats

¼ cup flour

¼ cup light brown sugar

½ teaspoon cinnamon

3 tablespoons vegetable oil

DIRECTIONS

for the filling:

In a medium sized bowl, combine the cream cheese and confectioners’ sugar. Mix until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a long about 1-1 ½ inches in diameter and reinforce with aluminum foil. Place in freezer and chill for about 2 hours.

for the muffins:

Preheat the oven to 350 degrees. Line muffin pans with paper liners.

In a medium sized bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Mix well.

In the bowl of a stand mixer fitted with a paddle attachment on medium-low speed, mix together the eggs, sugar, pumpkin puree and oil. Add the dry ingredients and mix until incorporated.  

for the topping:

In a small bowl, combine the rolled oats, flour, brown sugar, cinnamon oil to bled.  Add in the vegetable oil, the mixture should be crumbly.

for the muffins:

Fill the bottom of the muffin with 1-2 tablespoons-just enough to cover the bottom of the liner.  Slice the cream cheese filling into 24 equal pieces and place on muffin cups. Top with the remaining batter to cover the cream cheese completely. Sprinkle the topping mixture over the muffins.

Bake for 22-25 minutes. Transfer to a wire rack. Cool completely before serving.

Source: adapted from Annie’s Eats, originally from BakeSpace