Recipe From: Laura
Fall time beckons anything
that's pumpkin flavored!! This muffin recipe was in my stockpile of
pumpkin recipes to try-- so glad it got picked since it has been one of our
favorite fall time treats!
Ingredients:
Streusel
3 Tablespoons
butter melted
1/2 cup
all-purpose flour
1/3 cup brown
sugar, packed
1 Tablespoon
sugar
3/4 teaspoon
ground cinnamon
optional dusting of powdered sugar on top
Cream Cheese
Filling
8 ounces
cream cheese softened
1/3 cup sugar
1/2 teaspoon
vanilla extract
Pumpkin
Muffins
3/4 cup
butter softened
1/2 cup sugar
1/4 cup brown
sugar packed
2 large eggs
lightly beaten (room temperature preferred)
1 cup pumpkin
puree
1 1/2
teaspoon vanilla extract
2 Tablespoons
milk
1 1/4 cup
all-purpose flour
2 teaspoons
pumpkin spice
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground cloves
1/2 teaspoon
ground nutmeg
3/4 teaspoon
baking powder
3/4 teaspoon
baking soda
1/2 teaspoon
salt
Instructions
Streusel--
Prepare the
crumble first by whisking together flour, sugars and cinnamon.
Pour the
melted butter into the mixture and, using a fork, stir until crumbles form. Set
aside.
Cream Cheese
Filling--
In a
medium-sized bowl, combine cream cheese, granulated sugar and vanilla
Stir until
smooth. Set aside.
Muffins--
Preheat oven
to 425F (215C) and line a 12 count muffin tin with paper liners.
In a
medium-sized bowl, use an electric mixer to cream together softened butter and
sugars until well-creamed. Add eggs, one
at a time, beating until combined. Stir in
pumpkin puree and vanilla extract until well combined.Add milk and
stir. Be sure to scrape down the sides
and bottom of the bowl to ensure that all ingredients are well combined. In a
separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon,
cloves, nutmeg, baking powder, baking soda, and salt.
Using a
spatula, gradually add dry ingredients and wet and stir until just combined --
do not over-mix!
Portion about
2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner.[
** A "paper wrapped
muffin" So unique & pretty if
you're after that cafe' style look! I
found that 5 in. square of parchment paper was just about the right size. --L.W. }
Drop a
heaping tablespoon of cream cheese filling over the pumpkin batter, and then
drop more pumpkin muffin batter overtop, taking care to completely cover the
cream cheese and filling 3/4 of the way full. Add enough muffin batter over the
top of the cream cheese filling to cover it entirely, and then use a spoon to
make sure the edges around the cream cheese are filled in as well.
Top with
prepared streusel and transfer to oven.
Bake on 425F
(215C) for 8 minutes and then reduce the oven temperature to 350 (do not
open the oven door or remove the muffins, just leave them in and reduce the
temperature and bake another 12-15 minutes, or until tops are beginning to turn
golden brown and a toothpick inserted in the center comes out with dry pumpkin
muffin crumbs.
Allow to cool
and then sprinkle with powdered sugar if desired and enjoy.
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