So after a slight delay because of a missing whisk attachment (ask Anthony, I was about to cry right then and there) I'm back on track and ready to bake!
Here is the recipe, I plan on following it exactly...or almost exactly, I am going to make my own pumpkin pie spice since I only have about 2 teaspoons left. If you want to make your own too, check out this post from yesterday.
Comment in italics are mine
Pumpkin Cream Cheese Muffins
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.
While you are waiting for the cream cheese filling to harden, lick the whisk clean (trust me, it's like cheesecake...on a whisk), then clean it for real since you will need it again.
Oh, and don't do what I did an put the cream cheese filling in a bowl and stick it in the freezer. Actually read the directions. Is anyone noticing a theme with me and cooking lately? The plus side is now I have a bowl with cream cheese filling on it to lick clean too.
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.
I was really hoping it wouldn't take a whole 2 hours for the log to harden, but really, the longer the better. Cream cheese is not fun to slice and handle unless it is really cold. So allow yourself plenty of time for it to harder. Maybe even make the filling the night before so that your not spending half the day waiting to bake your muffins.
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!)
Oh my goodness. Heaven in muffin form. Thank goodness for my brother in law inviting us over for dinner so I could share. Otherwise I may have made myself sick from eating too many of these. Delicious!
I had plenty of batter for all 24 muffins, plus enough to make 20 mini muffins without the cream cheese filling. Perfect for little ones who would otherwise eat about 6 full sized muffins. Makes the 6 mini muffins they actually ate not seem so bad!
|The few that survived long enough to make it into a picture!|
|Yummy cream cheese filling!|