Pumpkin Cream Cheese Muffins

Happy Sunday Everyone! I hope you all enjoyed the last weekend of semi-warm weather and are ready to really get into fall! I made these Pumpkin Cream Cheese Muffins last weekend and they got rave reviews! Even my step dad requested me to make another batch soon! These muffins take a few more steps than just preparing a boxed mix, but I promise you it is SO worth it!

Warning!!! If you want to make these, make sure your prepare your filling way ahead of time since it will need to chill!



You will need:

• For the filling:
• 8 oz. cream cheese, softened
• 1 cup powdered sugar

• For the muffins:
• Dry:
• 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
• Wet:
• 4 large eggs
• 2 cups sugar
• 1 can pumpkin puree 
• 1¼ cups vegetable oil

• For the topping:
• ½ cup sugar
• 5 tablespoons flour
• 1½ teaspoons ground cinnamon
• 4 tablespoons cold unsalted butter, cut into pieces

Start off by making the filling. As I mentioned you will want to do this way before hand since you need to chill it in the freezer for at least two hours. Mix your cream cheese and powdered sugar. Then, place the filling on a piece of saran wrap and shape it into a long log shape. I placed a piece of foil around the log to reinforce it. Place the log in the freezer for at least two hours. 

When you feel your filling has been chilling long enough, preheat your oven to 350 degrees. Place all of your dry ingredients in a medium sized bowl and mix well. You are dealing with quite a few spices here so you want to make sure they are evenly distributed throughout.

In a separate bowl mix together your wet ingredients with a hand mixer. Then, combine your dry ingredients with your wet ingredients. I like to add a little bit at a time so it doesn't create too much of a mess. You will end up with a pretty thick batter, much like the consistency of pumpkin pie filling before you bake it.

Now, make your topping. Mix your sugar, flour and cinnamon in a small bowl. Then cut in your butter. To learn how to cut butter into dry ingredients, see my previous blog on Pumpkin Scones!  Your topping should be a crumbly consistency. If your butter gets too warm, simply place the topping in the fridge for 20 minutes.

To assemble the muffins, place paper or foil cupcake/muffin liners in your muffin pan. Add your first layer of pumpkin muffin batter. I used one heaping tablespoon of batter to just cover the bottom. Then take your chilled filling and cut it up into 24 pieces. Add a piece of filling to each muffin cup.

Cover the filling with the rest of your batter. Sprinkle a small handful of toppings over each muffin.

Place in the oven and bake for 20-25 minutes.

I hope you enjoy these muffins as much as we did at my house. I will definitely be making these again before everyone is "pumpkin-ed out"! Thanks again for checking in to read my blog. Leave your requests and questions below!!