Pumpkin Cream Cheese Muffins

October 8, 2009 at 1:53 pm Leave a comment

 

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Pumpkin Cream Cheese Muffins
Yields: 24 muffins

Ingredients for the muffins:
3 cups Flour
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground cloves
1 teaspoon Salt
1 teaspoon Baking Soda
4 Eggs
1 1/4 cups Vegetable oil
2 cups Sugar
2 cups Pumpkin puree
For the filling:
8 ounces Cream cheese, softened
1 cup Powdered sugar
For the streusel topping:
1/2 cup Sugar
1/4 cup and 1 teaspoon Flour
4 tablespoons Butter, cubed
1 1/2 teaspoons Cinnamon

Method of Preparation:
1.  To make the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth.
2.  Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit inside the well of a muffin pan.  Wrap the log tightly and freeze until hardened, about 2 hours.
3.  To make the muffins, combine the flour, spices, sald and baking soda in a bowl.  Mix well and set aside.
4.  In a mixing bowl, combine the eggs, vegetable oil, sugar, and pumpkin puree. Mix until well combined.
5.  Add in the dry ingredients and mix on low speed until just combined.
6.  To make the streusel topping, combine all ingredients in a small bowl.  Mix together with a pastry blender until crumbly.
7.  Preheat the oven to 350 degrees. Line 2 muffin pans with paper liners.
8.  To assemble the muffins, fill each muffin well halfway with batter.
9.  Remove the cream cheese log from the freezer and slice into 24 discs. Place a slice in each muffin well on top of the batter.
10.  Divide the remaining muffin batter evenly over the tops of the cream cheese discs.
11.  Sprinkle the streusel topping over the batter.
12.  Bake for 20-25 minutes.  Let cool completely before serving.

Source: adapted from Annie’s Eats

 

 

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Entry filed under: Muffins & Scones.

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