Tuesday, October 11, 2011

Pumpkin Cream Cheese Muffins

Now that it's officially fall, pumpkin is EVERYWHERE.  And I love it.

There are pumpkin lattes, pumpkin bread, pumpkin cupcakes, and these...


Pumpkin Muffins!

This recipe is a little complex, but the muffins remind me of the ones they sell at Starbucks.  They're pretty close to tasting like them too!

Happy Fall!

Pumpkin Cream Cheese Muffins

Ingredients
Filling:
8oz. cream cheese, softened
1 cup powdered sugar

Muffins:
3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp + 1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
1 can canned pumpkin
1 1/4 cups vegetable oil

Topping:
1/2 cup sugar
1 1/2 tsp. cinnamon
4 tbsp. cold unsalted butter (cut into pieces)

Directions
Combine cream cheese & powdered sugar in medium bowl until blended.  
Transfer mixture to a piece of plastic wrap, and roll into 1 1/2inch log.  
Refrigerate log for about 2 hours or until slightly firm.
Preheat oven to 350F.
Combine eggs, sugar, canned pumpkin, and vegetable in large mixing bowl.
Add in flour, spices, salt, & baking soda.
Using either a lined or greased muffin tin, fill 1/3 of tin wells with muffin mixture.
Slice cream cheese log into 24 equal pieces; add one to each individual muffin well; fill wells with remaining muffin mixture.
Sprinkle with topping (combine sugar, flour, & cinnamon in small bowl; mix in cubed butter with two forks and mix until topping is crumbly).
Bake for 20-25 minutes.
Transfer to wire rack and let cool!





2 comments:

  1. YUM!!!!!!!!!!!! definitely putting these on my pinterest. MISS YOU MEGGIE!!!! <3

    ReplyDelete
  2. please, bake these and bring them next weekend!! ;)

    ReplyDelete