Thursday, October 29, 2009

Pumpkin Cream Cheese Streusel Muffins

Pumpkin is my new best friend. I made cheesecake bars, I made whoopie pies, I made pancakes, and still I couldn't get enough. I was on the hunt for a new and different pumpkin recipe to try when I came across these muffins.

Pumpkin Cream Cheese Streusel Muffins

It was love at first sight.

You can't tell from the photo, but there's a nugget of cream cheese inside each one of these moist, perfectly spiced little guys. I'd love to try this again with my mini muffin pan to make even cuter, smaller muffin babies. This is one of those baked goods that causes involuntary smiling as a side effect of its deliciousness. Don't say I didn't warn you.

Pumpkin Cream Cheese Streusel Muffins
Adapted from Annie's Eats, originally from Bakespace
Printable Recipe
Makes 24 muffins

For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tbsp. plus 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

1. To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

2. To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

3. To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

4. Preheat the oven to 350° F. Line two muffin pans with paper liners or spray generously with nonstick baking spray. Fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

18 comments:

Jenn said...

omg these look so delicious! awesome photo because I want to reach through my screen to grab them!!!!

Lauren said...

Oh my. These sound awesome! I can see why you couldn't wait =D.

Anne said...

Okay, when I tweeted just now about having way too many things that I want to bake? You, friend, are not helping. I mean that in the best way possible.

As for the nugget of sweetened cream cheese (basically cream cheese frosting, right?) inside a deliciously spiced pumpkin-y bit of cake, I might as well die now of happiness.

:)

AppleC said...

Those look and sound great. Such a wonderful time of the year to use up all that pumpkin. It leaves the house smelling so good.

Megan said...

I was wondering how the cream cheese filling worked. Such a great idea. I've already made too many pumpkin things, but my list of pumpkin things I want to make keeps growing, and now these are on it too!

Rose said...

Ooooh Amy! Those look awesome! Streusel?! YEAH!

Kathleen said...

Just found your blog and I LOVE it. Can't wait to try these muffins! I just made some sweet potato muffins from food gawker and they were horrible. I want some yummy muffins!!!

Allie said...

those look just divineeeeeee! (who do i sound like?) xoxo

megan said...

These look so good. I've had a love affair with pumpkin this year too. Have you tried pumpkin scones? I just posted them on my blog and I would definitely recommend them - amazing!

~~louise~~ said...

Hi Amy,
I'm so glad to have discovered your blog. I stumbled in via Food Rave. You have such a delightful place to "play."

Thank you so much for sharing. Please save me at least a little crumb of those "little guys." Please...

Karly said...

I saw something similar in a Taste of Home magazine and I've been meaning to make them! They look scrumptious!

Snooky doodle said...

these muffins look delicious! I m eager to try them :)

Jill said...

Oh WOW, do these look so YUMMY! I will have to try these too (I have some more fresh pumpkin to use).
~From a fellow Oregonian (I'm in the Corvallis area, where are you?)

Megan@Feasting on Art said...

Ohhh I would be so happy to have one of these for breakfast!!!

Emily said...

I've been in love with pumpkin this year, too! Here's a savory recipe for you to try: http://theculinarycouple.com/2007/11/06/pumpkin-and-sausage-pasta-2/. We're making it again this week. Enjoy!

Andi said...

Hi Amy! Making this during our Washington snow day! Did you store them in the refrigerator due to the cheesy inside?

Amy I. said...

Hey Andi! I baked them and served these right away, so I'm not sure.. but I did leave some cream cheese brownies at room temp overnight once and they were fine :) Hope you like these!

Andi said...

Just finished baking-- these are seriously delicious. Thanks for the recipe!

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