Hello sweet friends! Are you enjoying your Fall so far? On my last post I mentioned that it was finally getting chilly here in the South, well that is no longer the case! I think Mother Nature is being very tricky this year! We have actually been breaking records here in Chattanooga this last week. It was 85 yesterday, a new hottest November day on record for us! I have to admit that I find this irritating, especially when I keep trying to wear my normal Fall wardrobe favorites of long sleeves and boots. I guess I can’t be too mad though, because it really is GORGEOUS here with all the Autumn colors. I love it, and I am holding out hope that the elusive ‘chill in the air’ will come soon! Oh well, at least the heavy humidity is gone, and trust me, that is something to cheer about! Even though may it may feel like summer outside, I have not let it stop me from baking some favorites for this time of year, including these wonderful Pumpkin Cream Cheese Muffins. These are amazing and they make your house smell incredibly fall-ish! These babies are definitely ‘taking it up a notch’ kind of muffins. They are a bit more work with the cream cheese filling and the crumb topping but totally worth it! You will love them!
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- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 1 15 ounce can of Pumpkin puree
- 1¼ cups vegetable oil (I use ½ cup applesauce and ¾ cup oil)
- ⅓ cup brown sugar
- 5 tablespoons flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons cold unsalted butter, cut into pieces
- Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth.
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, applesauce (if using) and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- Combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.
- Using a cookie scoop or spoon, fill 24 muffin cups with a small amount of batter, enough to cover the bottom of the liner (2 tablespoons). Using a smaller mini scoop, or small spoon place about a tablespoon dollop of the cream cheese mixture in the center of each muffin cup. You want to put the cream cheese in the lower portion of the muffin because it will rise during the baking process. Divide the remaining pumpkin batter evenly among the muffin cups, covering the cream cheese completely. Sprinkle a small amount of the crumb topping mixture over each of the muffin.
- Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. They are excellent to serve warm, cold, or at room temperature.
Recipe Source: adapted from Annie Eats