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Not just a Pumpkin muffin

October 19, 2010

I feel the need to preface this post with this………..I’m not a pumpkin fan.  Today I realized it really all depends on how the pumpkin is used.  Pumpkin Pie, no.  Pumpkin Cream Cheese Muffins, YES.  These muffins will convert anyone, I promise.  They qualify as a “quick bread” by definition but, the process is a little longer because of the cream cheese filling. 

The downside to this recipe is that it makes 24 muffins.  That’s a lot of muffins but don’t let that deter you.  Eat. Enjoy. Share.

Pumpkin Cream Cheese Muffins
Adapted slightly from Baked Perfection

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
2 cups sugar
2 cups pumpkin puree (not pumpkin fie filling)

8 oz cream cheese, softened
1 cup powdered sugar
¼ tsp pumpkin pie spice

Streusel Topping
½ cup sugar
¼ cup plus 1 tsp flour
4 tbsp butter, cubed
1 ½ tsp cinnamon

Prepare the filling first by mixing all the ingredients together until they are well combined.  Cover and pop into the freezer.  You want the filling to be really cold but it doesn’t have to be frozen.  You can make this a day ahead and refrigerate it overnight.

Preheat the oven to 350F and line two muffin tins with paper or foil liners.

Make the streusel topping by combining all the ingredients in a small bowl.  Mix them together using a fork until you have crumbles.  Set aside.

For the muffins, combine the dry ingredients in a medium bowl and mix well.  In a separate bowl, mix the remaining ingredients, eggs through pumpkin, and blend with an electric mixer until well combined.  Add the dry ingredients and mix on low until just combined.

Fill each muffin liner one half full with batter.  I used a #40 scoop (7/8 oz or 1 ¾ tbsp).  Top the batter with one tablespoon of cream cheese filling – I used a #60 scoop (9/16 oz or 1 tbsp).  Split the remaining batter evenly over the cream cheese filling.  Again, I used the #40 scoop and it worked perfectly. 


Generously sprinkle the streusel topping over each muffin and bake for 20-25 minutes.  Remove from the oven and cool completely before serving. 

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