Google+  with milk and sugar blog: Falling into Autumn... Pumpkin Cream Cheese Muffins

Sunday, September 29, 2013

Falling into Autumn... Pumpkin Cream Cheese Muffins

It’s coming, or it’s already here for many of you. The air is a little crisper. The leaves are beginning to turn. And suddenly cinnamon, cloves and pumpkin are all you can think about.

Autumn. or Fall. Whatever you call it, this cooler season is upon us. 

Boots. Sweaters. Scarves.

Pies. Cookies. Mashed potatoes. Soup. 

Pumpkin patches. Apple picking. Giving thanks. Turkey dinners.


Baking is one of my favorite ways to celebrate the cooler months.

These pumpkin muffins sure did hit the spot.

They are fluffy but incredibly moist, with a consistency and subtle sweetness similar to pumpkin bread. They have a sweet crumbly top and a little something special inside..... cream cheese. 

The perfect fall muffin. Plenty of pumpkin flavor, loaded with your favorite seasonal spices: cinnamon, cloves and nutmeg. Inside, a delightful surprise. Sweet cream cheese filling. 

Pumpkin Cream Cheese Muffins {makes 24}
adapted from Annie's Eats
350 degree oven

8 oz. softened cream cheese
1 cup powdered sugar

3 cups flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

crumble topping:
1/2 cup sugar
5 tbsp. flour
1 1/2 tsp. cinnamon
4 tbsp. cold butter

1. Using a handheld mixer, combine cream cheese and powdered (confectioners') sugar together in a small bowl. Fill into a piping bag with a pinkie finger sized opening.
2. Mix flour, spices, salt and baking soda together in a bowl. Set aside.
3. With a knife, mix crumple topping ingredients together. Use your hands to combine completely, until the consistency is crumbly.
4. In a large bowl, mix eggs, sugar, pumpkin puree and oil together using a stand or handheld mixer.
5. Once mixed, slowly add dry ingredients until just combined. Spoon mixture, or using a piping bag, fill a little into each lined muffin tin. Include just enough to fill the bottom.
6. Using a piping bag, fill cream cheese mixture evenly into each muffin tin. Try to make sure it stays in the center of the tin.
7. Using remaining muffin mixture, fill each tin to the top. The cream cheese mixture will compress when baked and the muffins will not rise that much, so make sure each muffin tin is full.
8.  Bake 15 minutes at a 350 degree oven then remove and add crumble mixture evenly to the top of each muffin. Return to oven and bake another 5-10 minutes.

Let cool and enjoy with a chai tea latte or other drink of your choice.

Pumpkin bread has always been one of my favorite holiday breakfast foods. There's nothing like a slice of the loaf with cream cheese on top. These muffins make it a whole lot easier to get your pumpkin and cream cheese fix on the go. 

I wasn't sure if the crumble on top was necessary, so I left a few without. 
Turns out they are good either way. 

What is your favorite fall baked good? 

1 comment:

  1. These look PERFECT. And your photos are fantastic. I have a bunch of cute polka-dotted cupcake liners to use up, so perhaps I'll be making these soon :)


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