Wednesday, October 27, 2010

Pumpkin Cream Cheese Muffins




Just wait til you unwrap it

and discover a little treat inside.


 slightly adapted from Annie's Eats

   Despite not really liking pumpkin pie, I do in fact love pumpkin breads and muffins. This is a tasty little treat- but beware, it is easy to eat several in one sitting. No, really.


For the filling:

8 oz. cream cheese
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--- I used 1 15 oz can
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


1. To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix on low 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. Transfer to the freezer and chill until at least slightly firm, 1-2 hours or up to overnight.

2. 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.

3. Using your 'dry ingredients bowl' - make the topping by combining the sugar, flour and cinnamon; 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.

4. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner-about 1 Tbsp. Slice the log of cream cheese filling into 24 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 a small amount of the topping mixture over each of the muffin wells.

5. 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!)

Makes 24 muffins


  1. This is one of those recipe I know I'd love... but never want to make because I know I'd eat the whole dozen within a day. Plus, Dustin is on crack and doesn't like pumpkin. It makes me question whether we're meant for each other.

  2. don't fret jessie- the next batch will have plenty for you. (and it makes 2 dozen, so you especially should avoid it if dustin won't help!)

  3. They were soo yummy! Me and my sister thank you for sharing!