Friday, October 10, 2008

Pumpkin Cream Cheese Muffins



I love Fall. The cooler weather, the leaves turning colors, soups and stews and just getting ready for all the Holiday baking that's to come. I mark these muffins as my first recipe of the fall season. I love pumpkin anything, so when I came across this, I decided I'd share them with you. It reminds me of a pumpkin roll and they sure make your home smell wonderful.

Muffins:

3 cups flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

4 tsp pumpkin pie spice*

Pinch of cardamom

1 tsp salt

1 tsp soda

4 eggs

2 cups sugar

2 cups cooked or canned pumpkin

1 ¼ cups vegetable oil


Cream Cheese Filling

6 ounces cream cheese, softened

2 Tablespoons sugar

2 Tablespoons milk

1 teaspoon vanilla extract

Crumb Topping

1 cup all-purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

Pinch of salt

6 tablespoons unsalted butter, melted


Preheat oven to 350. To make the cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.


Make the crumb topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.

Mix muffin ingredients together except cream cheese filling. Fill muffin tins (greased or paper cups) 3/4 full. Put 1-2 tsp cream cheese filling in each muffin and lightly swirl (I used a plastic bag snipped as a pastry bag to pipe it in). Top with 1 generous tablespoon of topping.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin. Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 24 muffins.

This muffin recipe comes from Sheila of Musings of a Mommy. I used a cream cheese filling I had found some years ago and the crumb topping comes from Food & Wine. I adapted her recipe to accommodate this recipe. I made 12 regular muffins and 5 jumbo muffins with this recpe. See this recipe at Just Baking also!

*The ingredients of Pumpkin Pie Spice are: cinnamon, ginger, nutmeg, and allspice. If you don't have this on hand, you can make your own!

Also did you know that a pumpkin is a fruit AND a vegetable!







so my swirling didn't work too great, but this IS the best part of the muffin!

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6 Lovely Comments:

The Food Librarian said...

This is Just the recipe I'm looking for! Your muffins and photos look great. I'm hungry just looking at them!

RecipeGirl said...

LOVE that cream cheese in there! I'm jealous of your fall weather :)

Sheila said...

Thanks, Rachelle! I'm glad you liked them :) All the teachers at my kid's school love these too - they make great appreciation gifts.

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