Pumpkin Cream Cheese Muffins

Let me warn you…these things are amazing! I’m not exactly a pumpkin lover but I thought these were perfect! The cool fall weather is just begging you to make them

Pumpkin Cream Cheese Muffins

Recipe makes 24 muffins

Filling:
8 oz. cream cheese {one block} softened
3/4 cup confectioners’ sugar

Muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ginger
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
1 can {15 oz.} pumpkin puree
1¼ cups vegetable oil

Topping:
½ cup sugar
5 tbsp. flour
1 tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
Combine the cream cheese and confectioners’ sugar in a bowl and mix until well blended and smooth. Transfer to a piece of plastic wrap and shape into a log about 1 inch in diameter. Smooth the plastic wrap tightly around the log and transfer to the freezer and chill approx. 2 hours or until firm.

When ready to make muffins, preheat the oven to 350˚ F. Line muffin pans. In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium speed until blended. With the mixer on low, add the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl and whisk to blend dry ingredients. Add in the butter pieces and cut into the dry ingredients with two forks until the mixture is coarse and crumbly.

Fill each muffin well with just enough batter to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Top with remaining batter and cover cream cheese completely. Sprinkle topping on each of the muffins.

Bake for 20-25 minutes. Transfer to a wire rack and let cool. Enjoy!!

Adapted from Annie’s Eats

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