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Pumpkin Cream Cheese Muffins!

Ingredients

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

Instructions

  • Preheat the over to 350F
  • Spray the muffin tins with non-stick cooking spray, you CAN line them if you prefer, but I didnt this time because I realized I didnt have any left, till it was too late

For the Muffins

  • In a Large mixing bowl combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, mix till blended.
  • In a separate Large bowl, combine the eggs, sugar, pumpkin puree and oil.
  • Continue mixing until well incorporated !Mix on low if using Kitchenaid
  • Slowly add in the dry ingredients, mixing until well combined, being sure not to over-mix.

For the topping

  • Take a stick of unsalted butter and cut into small pieces, make sure the butter is COLD
  • In a small bowl combine the sugar, flour and cinnamon and gently whisk until combined.
  • Add in the butter pieces into the dry ingredients, gently mixing, making sure they are coated and the mixture is coarse and crumbly for the top of the muffins.
  • Place in the fridge until ready to use.

Cream Cheese Filling

  • Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth
  • place in the fridge until COLD.

Muffin Assembly

  • Fill each muffin bottom with a small amount of batter, just enough to cover the bottom of the tin
  • (1-2 tablespoons).
  • Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well.
  • Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover
  • you shouldnt see the cream cheese though the batter.
  • Sprinkle a small amount of the topping over each of the muffins.
  • Bake for 20-25 minutes.
  • Transfer to a wire rack and allow to cool completely before serving
  • ENJOY!