Pumpkin muffins with cream cheese filling
I just found this recipe for me and will be glad if you will taste it as well
Cook Time
40 minutes
Ingredients
For the cream cheese filling
- Soft cream cheese 115 g
- Powder sugar 115 g
For the pumpkin muffins
- Large eggs 2 pcs
- Granulated sugar 230 g
- Pumpkin puree 230 g
- Vegetable oil 165 ml
- All-purpose flour 345 g
- Ground cinnamon ½ tsp
- Ground nutmeg ½ tsp
- Ground cloves ½ tsp
- Salt ½ tsp
- Pumpkin spices 2 tsp
- Baking soda 1 tsp
For the crumb topping
- Granulated (brown) sugar 75 g
- All-purpose flour 35 g
- Cinnamon 1 tsp
- Cold butter shredded 25 g
- Raw pumpkin seeds optional
Instructions
For the cream cheese filling
- mix the cream cheese and powdered sugar on medium speed until blended and smooth. Make sure to scrape the sides and bottom
- Use a spatula to transfer the cream cheese mixture onto the laid out a large piece of plastic wrap in a log shape,(about 1 and 1/2 inches in diameter)
- Transfer to the freezer and chill at least 2 hours, or overnight
For the pumpkin muffins
- In a large bowl or stand mixer, beat the eggs until blended. Add sugar, the pumpkin puree, and the oil. mix on medium-low speed until blended, scraping the sides and bottom if necessary
- Then add all dry ingredients (flour, species, baking soda, salt)
- Stir carefully everything together until smooth with a spatula or stand mixer. Remember to scrape the sides and bottom well. Cover and put the muffin batter into the fridge to rest for about 20 minutes. Preheat your oven to 425 degrees F. / 220 degrees C
- Put into each tin paper cupcake liner. Fill each muffin well with a tablespoon of chilled dough, just enough to cover the bottom of the liner
- Split the log of cold cream cheese filling into 12 equal pieces. Place a slice of it into each muffin as well
- The remaining batter divide among the muffin cups. Fill the batter nearly to the top of the liner
- Cover about a tablespoon of the crumb topping over each muffin
- Bake for 6 minutes at 425 degrees F / 220 degrees C. After, without opening the oven door, lower the temperature to 350 degrees F / 180 degrees C and bake for another 13-15 minutes. The muffins should not be shiny in the center, and a toothpick inserted should come out with no wet batter on it
- Remove from the oven and place on a wire rack to cool for 2 minutes. And then serve with any kind of drinks
For the crumb topping
- Combine granulated sugar, flour, and cinnamon; whisk to blend. Rub the butter on a grater into the flour mass until the mixture is coarse and crumbly. You could also use your hands to incorporate the butter. The mixture should look like coarse sand with pea-size chunks of butter throughout
Notes
If you make muffins using this recipe, they will taste unbelievably delicious even without the cream cheese filling!
I recommend you double the ingredient amounts—it’s worth it. Trust me!
