Pumpkin Muffins with Cream Cheese Filling and Streusel Topping

17 Oct

Continuing with the fall themed goodies, I present these lovely muffins.  They’re moist, creamy in the middle, crunchy on the top, and, of course, pumpkin-y!  I only made a quarter of a batch (6 muffins) to feed three of us, which left me with three more for me to “taste test” before I gave them to the other two people.  I mean, I can’t serve muffins unless I know they’re perfect and delicious, right?  RIGHT?!

See that beautiful streusel?  The original recipe adds pecans to it.  I am lazy and didn’t feel like going to the store decided the muffins would still be great without pecans.  While I was absolutely right, next time I will definitely use pecans to take it to the next level!  These are pretty quick to make, and you can even prepare the cream cheese filling in advance (well, at least two hours, but I had it ready a few days before I made these).  Next time, in addition to the pecans in the streusel, I will also add a touch of cinnamon to the cream cheese filling to up the pretty factor.

Y’all ready for these???  I hope you can find pumpkin in the stores! It’s been a bit of a hunt for me, but I decided I’d better stock up.  Get ready for more pumpkin recipes coming your way.  Enjoy!

Pumpkin Muffins with Cream Cheese Filling and Streusel Topping

Source: adapted just a teense from Brown Eyed Baker

Yield: 12 muffins

Ingredients:

Cream Cheese Filling:
4 oz. cream cheese, softened to room temperature
½ cup powdered sugar
1½ tsp. vanilla extract

Streusel:
½ cup all-purpose flour
1/3 cup granulated sugar
½ tsp. ground cinnamon
3 T. unsalted butter, melted

Muffins:
1½ cups all-purpose flour
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. baking soda
½ tsp. salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
½ cup + 2 T. vegetable oil
½ tsp. vanilla extract

1. Make the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.

2. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside.

3. Make the Streusel: In a medium bowl, use a fork to combine the flour, sugar, butter, and cinnamon. Set aside.

4. Whisk together the flour, cinnamon, nutmeg, baking soda, and salt in a large bowl.

5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.

6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.

8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.

9. Sprinkle the streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave.

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