Thursday, April 7, 2011

Pumpkin Cream Cheese Muffins

Okay, so these are incredible!  Make sure you freeze the cream cheese, otherwise it can get extremely messy.  I didn't make the topping, but I'm sure it's delicious.  I halved the recipe, and it turned out perfectly.

Recipe: Pumpkin Cream Cheese Muffins (from Annie's Eats)
4 oz cream cheese, softened
1/2 cup powdered sugar

1/2 cups all-purpose flour
1/2 tsp each of ground cinnamon, nutmeg and cloves
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup + 2 tbsp vegetable oil

1/4 cup sugar
2 1/2 tbsp flour
3/4 tsp ground cinnamon
2 tbsp cold unsalted butter, cut in pieces

To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix until well blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter.  Freeze at least 2 hours.

To make the muffins, preheat the oven to 350 deg F.  Line muffin pan 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, combine the eggs, sugar, pumpkin and oil.  Mix on medium-low speed until combined.  With the mixer on low speed, add in the dry ingredients, mixing until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl, stir until combined.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin with a small amount of batter, just enough to cover the bottom (1-2 tbsp).  Slice the log of cream cheese into 12 equal pieces.  Place a slice of cream cheese in to 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 (otherwise the cream cheese will be VERY hot!)

Notice that one is missing?  :)

No comments: