So I originally took awhile to check out
Pinterest. I have a problem with becoming obsessed with checking things on the internet and I didn't need ANOTHER site beckoning me to the computer. Finally, I gave in. I didn't get the hype at first... unfortunately, now I do. I dig it... BIG TIME! It was a great help when I was looking for ideas for the house, but I am really on there for the recipes. I am a cooking blog hound... I LOVE them... as in I can't get enough looking at recipes. I look at so many that when it comes time to bake or cook... I can't decide on what to make because I have seen SO many! Anyway... today I was going to make pumpkin spice mufffins. Its raining here and cool and pumpkin muffins just scream fall to me. So I had planned on making
Pioneer Woman's recipe , which are to die for, but I didn't have any evaporated milk in the house. Hoping to find another worthy recipe, I turned to my new friend Pinterest... and there were plenty to check out there. This recipe was the winner...YUM!!! Make these... trust me... you will thank me! SO good!!!! Even my picky 3 year old loved them...which is saying something!
Pumpkin Cream Cheese Muffins
Courtesy of Annie's Eats
Printable recipe
here
Yield: 24 muffins
Ingredients:For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, 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-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, 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. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough 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. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
**
I didn't have cloves and I couldn't find my nutmeg so I just used 2 Tbsp of Pumpkin Pie spice... still good!!!
