Tuesday, October 12, 2010

Pumpkin Cream Cheese Muffins

The change of seasons means a change in lots of things.....the view out my window, my garden, my wardrobe, the holidays and decorations, and the things I choose to cook.  I don't know why I feel I have to wait until Fall to bake with pumpkin, but I do.  These muffins are a wonderful reason to be grateful it's Fall.


 Yield: 24 muffins


For the filling:

8 oz. cream cheese, softened

1 cup confectioners’ sugar

For the muffins:

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tbsp. flour

1½ tsp. ground cinnamon

4 tbsp. 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 to 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 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 in 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.  Transfer to 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 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.  (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)



Tianna said...

Ohhhh those look SO good!

Jill said...

Just found your site! YUM! Why didn't you tell me about this before??? Awesome. I feel like I am right in the Brink's kitchen. Tasty!

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