Featured Recipe of the Week: Pumpkin Cream Cheese Muffins

Featured Recipe of the Week: Pumpkin Cream Cheese Muffins

I hope you aren’t getting sick of our fall-themed recipes because there are just too many great ones to stop now! I’m going to assume, for the sake of deliciousness, that you’ve been begging for even more pumpkin flavored treats and that you’ll be saying “thank you” after this! And I also have a feeling this recipe, courtesy of Baked Perfection, for Pumpkin Cream Cheese Muffins may become your new fall favorite!

Ingredients for the muffins:

• 3 cups flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 tbsp pumpkin pie spice
• 1 tsp. salt
• 1 tsp. baking soda
• 4 eggs
• 1 ¼ cups vegetable oil (I used peanut oil because that is what I had on hand)
• 2 cups sugar
• 2 cups pumpkin puree

Ingredients for the filling:

• 8 oz. cream cheese, softened (I used 1/3 less fat cream cheese)
• 1 cup powdered sugar
• Ingredients for the streusel topping:
• ½ cup sugar
• ¼ cup and 1 tsp. flour
• 4 tbsp. butter,cubed
• 1 ½ tsp. cinnamon

Directions:

• To prepare the filling, combine the cream cheese and powdered sugar in the bowl and whip with an electric mixer until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
• To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Then add in the dry ingredients and mix on low speed.
• To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
• Finally, preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

For more recipes, visit out blogs!

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I hope you aren’t getting sick of our fall-themed recipes because there are just too many great ones to stop now! I’m going to assume, for the sake of deliciousness, that you’ve been begging for even more pumpkin flavored treats and that you’ll be saying “thank you” after this! And I also have a feeling this recipe, courtesy of Baked Perfection, for Pumpkin Cream Cheese Muffins may become your new fall favorite!

Ingredients for the muffins:

• 3 cups flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 tbsp pumpkin pie spice
• 1 tsp. salt
• 1 tsp. baking soda
• 4 eggs
• 1 ¼ cups vegetable oil (I used peanut oil because that is what I had on hand)
• 2 cups sugar
• 2 cups pumpkin puree

Ingredients for the filling:

• 8 oz. cream cheese, softened (I used 1/3 less fat cream cheese)
• 1 cup powdered sugar
• Ingredients for the streusel topping:
• ½ cup sugar
• ¼ cup and 1 tsp. flour
• 4 tbsp. butter,cubed
• 1 ½ tsp. cinnamon

Directions:

• To prepare the filling, combine the cream cheese and powdered sugar in the bowl and whip with an electric mixer until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
• To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Then add in the dry ingredients and mix on low speed.
• To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
• Finally, preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

For more recipes, visit out blogs!

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