Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

by Rachael Tanis

adapted from Annie's Eats

For the filling:

8 ounces cream cheese, softened
1 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:
½ cup sugar
5 Tablespoons flour
1½ teaspoons ground cinnamon
4 Tablespoons cold unsalted butter, cut into pieces

To prepare the filling:Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture onto a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins:
Preheat the oven to 350˚ F. Line the muffin pans with paper liners. In a medium bowl, combine the 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 puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add the dry ingredients, mixing just until incorporated.

To make the topping:Combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Place in the refrigerator until ready to use.

To assemble the muffins:Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter between the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each muffin.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.