Pumpkin Cream Cheese Muffins

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It's time for more pumpkin! I love muffins, I love pumpkin and I love streusel so these muffins already have three things going for them, but when I found out that they also contain cream cheese I knew I had to make them. Where is the cream cheese you might ask? Well, it's hidden inside, a sweet surprise when you bite in. I will eat anything with cream cheese, it is one of my favorite things, and in these muffins it is amazing! I have to admit, classifying these as muffins might be a little misleading. Although I have eaten them for breakfast (loving every bite!) they really more of a cupcake, incredibly moist and tender with a very fine crumb. With the cream cheese filling in the center, they truly are cake, the frosting just isn't on top, it's inside. But whatever they are called and at whatever time of day you want to eat them, they are definitely delicious!

Fresh from the oven

 Pumpkin, eggs and oil ready to go

 Mix it all together

 Add in the flour mixture

 And combine

 Grab the cream cheese log

from the freezer

 Ready to assemble

 First: a little batter on the bottom

 Second: a slice of cream cheese in the center

 My favorite part!

 Third: Top with the remaining batter

 Fourth: Finish with streusel 

 And bake them up

Yum!

Pumpkin Cream Cheese Muffins
Adapted from Annie Eats
Ingredients
Filling

  • 4 ounces cream cheese 
  • 1/2 cup powdered sugar 

Muffins

  • 1 1/2 cups flour 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg 
  • 1/2 teaspoon cloves 
  • 2 teaspoons pumpkin pie spice 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 2 eggs 
  • 1 cup sugar 
  • 1 cup pumpkin puree 
  • 1/2 cup + 1/8 cup vegetable oil 

Topping

  • 1/4 cup sugar 
  • 2 1/2 tablespoons flour 
  • 3/4 teaspoon cinnamon 
  • 2 tablespoons cold butter, cut into pieces 

Directions
To prepare the filling, combine the cream cheese and powdered 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 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 to chill 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 12 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 topping mixture over each muffin.

Bake for 20-25 minutes. Transfer to a wire rack to cool completely.