4 tbsp cold unsalted butter, cut into pieces (Topping)
Instructions
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 1˝-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. (It may
be hard to resist immediate consumption, but the
cream cheese filling gets very hot!)
Originally Submitted
6/10/2011
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