pumpkin cream cheese muffins

 

the goods:

 

filling:

8 ounce cream cheese, softened

1 cup powdered sugar

 

muffins:

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1 and 1/4 cups vegetable oil

 

topping:

1/2 cup sugar

5 tablespoons flour

1 and 1/2 teaspoons ground cinnamon

4 tablespoons sold unsalted butter, cut into pieces

 

Prepare the filling: combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer mixture to a piece of plastic wrap and shape into a log about 1.5-inches in diameter. Smooth the plastic tightly around the log and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, 2 hours.

Make the muffins: Preheat the oven to 350 degrees. Line 2 muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, slowly add in the dry ingredients, mixing just until incorporated.

Make the topping: combine the sugar, flour, and cinnamon in a small bowl; whisk to blend. Add the butter pieces and pinch with your fingers until the mixture resembles wet sand. Transfer to the refrigerator until ready to use.

Assemble the muffins: fill each muffin cup with a small amount of batter (I used my 1-tablespoon cookie scooper), just enough to cover the bottom. Slice the log of cream cheese into 24 equal pieces. Place a piece of cream cheese into each muffin cup. Divide the remaining muffin batter among the cups to completely cover the cream cheese.. Sprinkle a small amount of crumb topping over each.

Bake 20-25 minutes. Transfer to a wire rack to cool completely.