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.
RECIPE:
Pumpkin Cream Cheese Muffins
Muffin Batter:
1 cup pumpkin
¾ cup oil
½ cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
2 Tbs buttermilk powder
½ tsp salt
½ tsp baking soda
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ 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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