Pumpkin Cream Cheese Muffins

For the filling:

  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar

For the muffins:

  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tbsp.pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 1 15-oz can pumpkin puree
  • 1¼ cups vegetable oil


For the topping:

  • ½ cup sugar
  • 5 tbsp. flour
  • 2 tsp. ground cinnamon
  • 4 tbsp. cold unsalted butter, cut into pieces

For the filling: Beat cream cheese and powdered sugar in a medium bowl until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 24 inches long, 1 to 1 ½-inches in diameter.  Fit tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

For the topping: Combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

For the muffins: Preheat the oven to 350˚ F and line muffin pans with paper liners.

1.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

2. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended. Add dry ingredients in two additions, mixing just until incorporated.


To assemble:

1. Fill each muffin tin with just enough batter to cover the bottom (1 – 2 tablespoons).

2. Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.

3. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

4. Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.



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