Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins from MrsNDM

Seen at Annie’s Eats, who adapted from BakeSpace
Yield: 24 muffins

For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. and 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon

Filling – Combine cream cheese and powdered sugar in the bowl of an electric mixer; mix until smooth. Form into a log on a sheet of foil or plastic wrap, measuring the diameter against the well of a muffin cup. Wrap the log up tightly and freeze until slightly firm, 1-2 hours.

Muffins – Combine flour, spices, salt and baking soda in a medium bowl. In the bowl of an electric mixer, mix eggs, oil, sugar and pumpkin until well blended. Slowly add the dry ingredients to the wet while mixing on low speed, just until combined.

Topping – Combine all ingredients in a small bowl. Use a pastry blender or two forks to mix until crumbly.

Preheat the oven to 350°. Line muffin pans with paper cups.

Fill each muffin cup 1/2 with batter. Remove the cream cheese filling from the freezer and slice into 24 equal slices. Place one slice in each muffin cup. Divide and leftover muffin batter evenly among the cups, covering the cream cheese slice. Sprinkle topping over each cup.

Bake for 20-25 minutes and allow to cool completely before serving.


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