Monday, November 14, 2011

Pumpkin Cream Cheese Muffins

When this recipe popped up in my Google reader, I knew I needed to make them. I have a bit of an...lets just call it an obsession with cream cheese. I could easily just eat spoonful after spoonful of it. Know why I love bagels for breakfast? Because they are the perfect vessel to transport the cream cheese into my stomach.

I did have to make some slight adjustments to this recipe, mostly because I ran out of oil and because I only have one muffin pan and I'm too impatient to cook in batches.

Pumpkin Cream Cheese Muffins
Barely Adapted from: Cooking with Chrissy, via Annie's Eats, as seen on BakeSpace
Yield: 24 cupcake sized muffins + 6 muffin sized muffins
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Ingredients:
           Filling:
    • 8 oz. cream cheese, softened
    • 1 cup confectioners sugar
    Topping:
    • 5 tbsp. flour
    • 1 1/2 tsp. cinnamon
    • 1/2 cup sugar
    • 4 tbsp. unsalted butter, cold and cut into pieces
    Muffins:
    • 2 cups pure pumpkin
    • 2 cup sugar
    • 4 eggs
    • 3/4 cup vegetable oil
    • 3/4 cup applesauce
    • 3 cups all purpose flour
    • 1 tbsp. plus 1 tsp. pumpkin pie spice
    • 1 1/2 tsp. cinnamon
    • 1 1/2 tsp. nutmeg
    • 1 tsp. baking soda
    • 1 tsp. salt

Filling Directions:
1. In the bowl of your stand mixer, cream together the cream cheese and confections sugar until combined.
2. Spoon the mixture onto a large piece of plastic wrap and roll into a 1 1/2 inch log. Freeze for at least two hours but preferably overnight.
Topping Directions:
1. Add the flour, cinnamon and sugar into a medium sized bowl. Stir to combine. Cut in the pieces of butter until the mixture is coarse and crumbly. Cover with plastic wrap and transfer to the refrigeration until ready to use.
Muffin Directions:
1. In the bowl of your stand mixer, combine the pumpkin, sugar, eggs, vegetable oil and applesauce. Mix on low-speed until incorporated and then increase speed to medium.
2. Meanwhile, in a medium sized bowl, add the flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and salt. Whisk until combined.
3. Turn the mixer speed to low and slowly pour in the dry ingredients. Once incorporated, increase to medium speed and mix until blended.
4. Preheat the oven to 350. Line 2 cupcake pans and one muffin pan with paper liners.
5. Spoon 1 tablespoon of the mixture into each cupcake pan and 2 tablespoons into the muffin pan.
6. Remove the cream cheese filling from the freezer and quickly 24 3/4 inch slices and 6 1 inch slices. Place the 3/4 inch slices into the cupcake pans and the 1" slices into the muffin pan.
7. Use the remaining pumpkin mixture to spoon on top of the cream cheese, making sure the cream cheese is covered.
8. Remove the topping from the fridge and sprinkle about 1 tbs. of the mixture into each muffin.
9. Bake for 25 minutes then transfer to wire racks to cool.

Oh, these are delicious! Pumpkin and cream cheese is an amazing combination! Since I have essentially 30 muffins, I'm debating on bringing them into work to share, but I'm not really sure the selfish cream cheese lover in me can part with these. Maybe if I put a note up next to them saying "1000's of calories" it will convince me that I should share their awesomeness instead of devouring them on my own.

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1 comment:

  1. So glad you liked them! They are now one of my favorite muffins! :)

    ReplyDelete