Pumpkin Cream Cheese Muffins

 

Ingredients:

For the Muffin:

* 3cups All purpose Flour

* 1tsp Ground Cinnamon 

* 1tsp Ground Nutmeg

* 1tsp Ground Cloves 

* 1tbsp + 1tsp Pumpkin pie Spice 

* 1tsp Salt 

* 1tsp Baking Soda

* 4Eggs 

* 2cups Granulated Sugar 

* 2cups Pumpkin Puree 

* 1 + 1/4cups Oil 

For the Cream Cheese filling:

* 8oz Cream cheese at room temperature

* 1cup Granulated Sugar 

For the Topping:

* 1/2cup Granulated Sugar

* 5tbsp Flour

* 1 + 1/2tsp Ground Cinnamon 

* 4tbsp Unsalted Butter, cold 

  

Directions:

1. First prepare the cream cheese filling. Using a hand mixer or stand mixer, whip the cream cheese until it is smooth and creamy. Then, add in the sugar and whip more until it is combined. 

2. Place the mixture on a saran wrap, and form it into a block. Cover the saran wrap with foil and then place in the refrigerator for a minimum of 2 hours. 

3. Next prepare the topping mix. Combine the flour, cinnamon and sugar and whisk together in a bowl. Add in the butter and using a fork or your fingers combine the butter with the flour mixture, until its texture becomes like wet granules. Keep in refrigerator until ready to use. 

4. To prepare the muffins, pre-heat the oven to 350degrees. Line 24 cupcake cups with liners. 

5. Combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Whisk to combine. set aside. 

6. In another bowl combine the eggs, sugar, pumpkin puree and oil, whisk to combine (using electric beater). Keeping beater on low, add in the dry ingredients, beating until just combined. 

7. To put the muffins together, place a little of the muffin mix in each liner. Cut the cream cheese log into 24 pieces, and add a piece on top of the muffin mix. Add more muffin mix on top of the cream cheese. Do not over fill, as you will have top it all with the topping mix. Place a little of the topping mix on top of the muffin mix. 

8. Bake at 350degrees, for 22-25 minutes. Once ready take muffins out of the oven, and leave them in the pan to cool for 10 minutes. Once semi-cooled remove the muffins from the pan and leave on a wire rack to cool. Enjoy!

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