Pumpkin Cream Cheese Muffins

Every once in awhile I come across a recipe worthy of its very own page in my personal recipe collection.  Such was the case a couple of months ago when I discovered the muffins.  Honestly, I think they’re more a dessert than breakfast, but who am I to argue with a recipe title?  Muffins are to be served for breakfast and so that is precisely when I serve them.  Nutritional value be darned.  These are worth it.

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. + 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (NOT pie filling)
1¼ cups coconut oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ 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 reinforce with a piece of foil.  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 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 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.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

SOURCE: Annie’s Eats

4 Replies to “Pumpkin Cream Cheese Muffins”

  1. Yum!!

    And a question… does your coconut oil smell and taste like coconut? I bought non-organic at first and it didn’t. When I bought organic, it did. Now I’m picky about what I use it with. :-/

    1. I’ve always only bought organic, so I don’t have anything to compare it to. That said, I don’t notice a coconut smell or taste, but I know a lot of people complain about that when they use it for baking. I happen to really like coconut, so maybe that’s part of why it doesn’t bother me???

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