Pumpkin Cream Cheese Muffins

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Fall and pumpkin just seem to go hand in hand. Cream cheese, however, that is an all-season ingredient. Paired together you get a moist, delicious muffin perfect for any time of the year.

A crunchy, sugary topping on a pumpkin-pie-spiced-cheesecakey muffin. Now all we need is some hot cocoa.

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RECIPE:

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Pumpkin Cream Cheese Muffins

Muffin Batter:
1 cup pumpkin
3/4 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
2 Tbs buttermilk powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground allspice

Cream Cheese Swirl:
8 oz (1 pkg) cream cheese, softened
1 egg
1 cup powdered sugar
1 Tbs flour

Topping:
2 Tbs sugar
1 Tbs flour
1 tsp  cinnamon
2 Tbs butter, cold

Preheat the oven to 350˚ F. Line muffin pans with paper liners.

Muffin Batter: Using an electric mixer, beat together the pumpkin, oil, sugars, eggs and vanilla. In a separate bowl, combine the flour, buttermilk powder, salt, baking soda and spices. Add dry ingredients to mixing bowl and beat until just combined.

Cream Cheese Swirl: With a mixer, beat cream cheese and egg until combined. Beat in powdered sugar and flour.

Topping: Mix the sugar, flour and cinnamon in a small bowl. Using a pastry blender, cut in butter until crumbly.

Fill each muffin paper about 1/3 full with muffin batter (about 2 Tbs). Add a small spoonful of filling (about 1-2 tsp). Repeat layers in each muffin cup. Using a table knife, gently swirl batters. Sprinkle topping over the swirled muffin batter.

Bake at 350˚ F for 17-20 minutes. Cool in pan for 5 minutes before removing.

Makes 15-18 muffins.

 

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Filed under Breads, Breakfast/Brunch, Desserts

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