In the fall, I love pumpkin anything. Pumpkin bread, pumpkin pie, pumpkin pancakes, and of course pumpkin muffins. These bad boys have a cream cheese filling that makes them even more glorious. This recipe takes some time, but the end result is so delicious and worth it. Make sure to read all of the directions before starting this one. These muffins are great reheated in the microwave!
Makes 12 muffins.
Ingredients:
For the Cream Cheese Filling:
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 teaspoons vanilla
For the Streusel:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup pecans, chopped
3 tablespoons unsalted butter, melted
For the Muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup canned pumpkin
2 eggs
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla
Preparation:
1. Start by making the filling. In a medium bowl, blend together the cream cheese and powdered sugar until smooth. Add the vanilla, and stir to combine. Roll into a log, wrap in plastic wrap, and freeze for at least two hours, or until firm.
2. Next, make the streusel. In a medium bowl, sift together the flour, sugar and cinnamon. Stir in the pecans, then use a fork to mix in the melted butter, ensuring that all of the ingredients are moistened. Refrigerate while you prepare the muffins.
3. In a large bowl, sift together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
4. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
5. Pour the pumpkin mixture over the dry ingredients. Gently combine the batter, mixing just until the dry ingredients are moistened.
6. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
7. Scoop 2 to 3 tablespoons of batter into greased or lined muffin tins. Place 1 slice of the cream cheese log in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the cream cheese is completely covered.
8. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
9. Bake at 350 degrees for 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely.
Original Recipe was posted on Brown Eyed Baker.
Makes 12 muffins.
Ingredients:
For the Cream Cheese Filling:
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 teaspoons vanilla
For the Streusel:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup pecans, chopped
3 tablespoons unsalted butter, melted
For the Muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup canned pumpkin
2 eggs
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla
Preparation:
1. Start by making the filling. In a medium bowl, blend together the cream cheese and powdered sugar until smooth. Add the vanilla, and stir to combine. Roll into a log, wrap in plastic wrap, and freeze for at least two hours, or until firm.
2. Next, make the streusel. In a medium bowl, sift together the flour, sugar and cinnamon. Stir in the pecans, then use a fork to mix in the melted butter, ensuring that all of the ingredients are moistened. Refrigerate while you prepare the muffins.
3. In a large bowl, sift together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
4. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
5. Pour the pumpkin mixture over the dry ingredients. Gently combine the batter, mixing just until the dry ingredients are moistened.
6. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
7. Scoop 2 to 3 tablespoons of batter into greased or lined muffin tins. Place 1 slice of the cream cheese log in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the cream cheese is completely covered.
8. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
9. Bake at 350 degrees for 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely.
Original Recipe was posted on Brown Eyed Baker.