Fall has finally arrived! And with that comes hot chocolate, soups, and pumpkin. Pumpkin everything! And I am one of those people that loves everything pumpkin.
I also love muffins. And cream cheese.
Last year I made a pumpkin muffin that had the cream cheese swirled in it, this year I made them with a cream cheese filling. Oh. My. Gosh.
First you will need to make the cream cheese filling and pop it in the fridge to chill. Super easy, just take an 8oz block of cream cheese, room temperature and blend in 1 cup of powdered sugar.
Next, make the sugar crumb topping. I used ½ cup sugar, about 6 tablespoons of flour, 1 tsp cinnamon and 4 tablespoons of butter cut into chunks. Cut the butter into the sugar and flour until it resembles crumbs. Guess that’s why it’s called crumb topping! Anyway, I usually like to use my hands towards the end of the blending as I can get better crumbs. Just my thing. Set aside.
Now for the muffins! I used my stand up mixer for this. Pour in your bowl 1 cup of vegetable oil, one 15oz can of pumpkin puree, 1-1/2 cups sugar, and 4 large eggs. Mix until just combined.
Then add your spices, I used 1 teaspoon each of cinnamon and nutmeg, ½ teaspoon ground cloves, and ½ tablespoon of pumpkin pie spice. Also add 1 teaspoon of salt and baking soda. Blend until the spices are just blended in.
Now add your flour, one cup at a time, 3 cups total. Scrape the bowl often. Once the flour is blended in do not mix any further.
Preheat your oven to 350 and line your muffin tins with paper cups. I still spray the paper cups. Remove the cream cheese filling from the fridge and be prepared to assemble!
Put a little of the batter in each of the cups making sure that the bottom of the cup is totally covered. Drop in about 1 tablespoon of the cream cheese filling. Then fill the muffin cup with batter until no less than ¾ full. I tap the muffin tin gently on the counter to make sure there are no air bubbles and that the cream cheese is completely surrounded with the batter.
Top with a sprinkling of the sugar crumb topping. Bake at 350 for about 20 minutes. Remove the muffins from the pan to cool.
I can’t tell you how long they will last because I can promise you ….. they won’t! You and everyone that you share them with will scarf them up!!
Pumpkin Crumb Muffins with Cream Cheese Filling
Makes 24-26 muffins
Cream Cheese Filling:
1 8oz block of cream cheese, softened to room temp
1 cup powdered sugar
Blend until soft and creamy, refrigerate until ready to use
Sugar Crumb Topping:
½ cup sugar
6 T flour
1 tsp cinnamon
4 T butter, cut into cubes
Cut butter into sugar, flour and cinnamon mixture until crumbly, set aside
1 c vegetable oil
1 15oz can of pumpkin puree
4 eggs, large
Blend until combined
Add in 1 tsp cinnamon, 1 tsp nutmeg, ½ tsp ground cloves, ½ T pumpkin pie spice, 1 tsp salt, 1 tsp baking soda. Mix until just combined.
Add 3 cups of flour, one cup at a time and only mixing until blended, scraping bowl frequently.
Preheat oven to 350, line muffin tin with paper cup liners. Drop in enough batter to cover the bottom of the paper liner, drop in about 1 T of the cream cheese filling, fill the rest of the cup with batter. No less than ¾ full. Tap the muffin tin on the counter to remove air bubbles. Sprinkle with crumb topping. Bake for about 20 minutes. Remove from pan to cool.