Pumpkin Cream Cheese Muffins

Ohh how I love the Fall!! It’s an excuse to make anything and everything pumpkin. There is nothing better than the smell of Cinnamon, Nutmeg, and Cloves. Takes me back to many Thanksgiving and Christmas’s, and like I’ve said before, nostalgia is so tasty.

I cannot take credit for these amazing breakfast treats. This recipe was found on one of my favorite food blogs: annies-eats.net. Anything with pumpkin and cream cheese in one sentence is my kind of food!!  To top it off, the top of these have a slight crunch to them from the cinnamon sugar topping, it makes the perfect combination with the soft cream cheese filling.

Starbucks has nothing on these!! I have to say this is the best baking treat I have made yet, and my fiance agrees, eating 3 in one sitting saying over and over again how good they are, I’ll take that compliment 🙂

Lucky for me, I had just enough of the cream cheese filling leftover from a previous baking project when I made the Halloween cupcakes, the frosting I used is the same for the filling in these muffins! So FYI, always save your extra icing in the freezer, it will come in handy! If you are making the icing from scratch, you want to mix the cream cheese and confectioner’s sugar until well blended. Then, transfer the mixture to a piece of plastic wrap, roll into a log about 1-1 1/2 inches in diameter. Then take a piece of foil and wrap it around, transfer to the freezer for 2 hours or until it’s partly firm.

Time for the muffins! Preheat your oven to 350°. Line your muffin pans with paper liners, this recipe will make about 24 muffins. In a large bowl, mix the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Whisk and blend well. With an electric mixer, combine the eggs, sugar, pumpkin puree, and oil. You want to mix on medium-low speed until well blended. Next turn the speed down to low and slowly add the dry ingredients until all is mixed and blended together. You do not want to over-mix this.

Next make the topping. If you do not have a pastry cutter, it is VERY important that you keep the butter cold, do not take it out of the fridge until you are ready to make this topping. In a cold bowl, mix the sugar, flour, and cinnamon. Next take your cold butter and cut into small pieces. Do this as quick as you can without handling it too much because the heat from your hands will melt the butter. Use two forks, or if you’re lucky your pastry cutter, and mix until crumbly. After this is done, place the bowl into the refrigerator until you are ready to use again.

Time to assemble!! Place about 1-2 tbsp of the batter into the paper liners. Next take your cream cheese log and cut 24 slices as equal in size as you can. Place them on top of the batter. Then take the remaining batter and cover the cream cheese filling evenly to fill the paper liners. You may have some batter left, but that’s ok, you don’t want to over-fill the muffin cups. Lastly take your topping mixture out of the refrigerator and lightly sprinkle the muffins with the crumbles.

Bake for 20-25 minutes, until an inserted toothpick comes out dry. Transfer to a wire rack and cool. ENJOY!! Starbucks will never taste the same, I promise you!!

What you will need:
Yields: 24 muffins

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces


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