Cream Cheese Filled Pumpkin Muffins
for the cream cheese filling...
4 ounces cream cheese, softened
1/2 cup powdered sugar
for the muffins...
1 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup pumpkin puree
2/3 cup vegetable oil (I used canola oil)
for the topping...
1/4 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
2 tablespoons cold butter, but into pieces
First, combine the cream cheese and powdered sugar in a medium bowl until smooth. Flatten a piece of plastic wrap on your countertop about 10 or 12 inches long. Spoon the cream cheese mixture onto the plastic wrap. Use the plastic wrap to form the mixture into a log about 1 inch in diameter. Wrap the log in a layer of foil and place in the freezer for an hour or two. Remove cream cheese log from the freeze and slice into 12 equal pieces. (NOTE: If you are in a hurry, you can skip this step and drop a tablespoon of the cream cheese mixture onto the top of each muffin before adding the topping and baking.)
To make the topping, combine the sugar, flour, and cinnamon in a small bowl. Cut in the butter using two forks or a pastry blender. Mix until the mixture is course and crumbly.
Preheat your oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners.
In a medium bowl, combine the flour, spices, salt, and baking soda and whisk to blend. In a large bowl, using an electric mixer, combine the eggs, sugar, pumpkin puree, and oil. Slowly add the dry ingredients and mix until just blended.
Divide the batter evenly among the 12 muffin cups, keeping about 1 cup aside. Top each with a slice of the cream cheese mixture. Divide the remaining 1 cup of batter among the muffins, covering the cream cheese mixture. Sprinkle the muffins with the topping and bake for 20 to 25 minutes.
Cool muffins on a wire rack. Enjoy!!