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