Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

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These muffins are loaded with your favorite fall spices and flavors. Serve them at your holiday gathering or make a batch for an on-the-go breakfast with your morning latte. These Pumpkin cream cheese Swirl muffins will be your favorite pumpkin muffins ever.

Ingredients

  • 8 oz . cream cheese softened
  • 1 cup powdered sugar
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1¼ cups vegetable oil
    For the topping:
  • ½ cup sugar
  • 5 tablespoons flour
  • 1½ teaspoons ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into pieces

Instructions

  1. To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth.
  2. 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.
  3. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.
  4. To make the muffins, preheat the oven to 350 degrees 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.
  5. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.
  6. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
  7. To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend.
  8. 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.
  9. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren’t supposed to do it this way but I’m impatient. Transfer to the refrigerator to chill until ready to use.
  10. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner.
  11. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well.
  12. You want to put the cream cheese lower than you think because it will rise a lot during the baking process.
  13. 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.
  14. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.


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