I could add “with cinnamon streusel topping”, but then it becomes quite the mouthful! These muffins are perfect for a fall brunch, especially to enjoy outside in this gorgeous weather. They are reminiscent of the pumpkin scones I made, but more moist and cakey, plus they have a sweet and gooey cream cheese filling.
Pumpkin Muffins (makes 24)
For Filling (prepare 2 hours in advance):
8 oz cream cheese
1 cup powdered sugar
Beat together cream cheese and powdered sugar until combined. Place mixture on a large piece of plastic wrap. Form into a 1 1/2 inch diameter log. Wrap plastic wrap tightly around cream cheese log and chill in the freezer for 2 hours.
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 Tbs plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil
Preheat oven to 350F. Line 2 cupcake pans with papers.
In a large mixing bowl combine flour, cinnamon, nutmeg, pumpkin pie spice, and baking soda.
In a separate bowl beat together eggs, sugar, pumpkin, and vegetable oil. Slowly add dry ingredients and continue beating until just combined.
1/2 cup sugar
5 Tbp flour
1 1/2 tsp ground cinnamon
4 Tbs cold unsalted butter, cut into small cubes
In a small mixing bowl combine sugar, flour, and cinnamon. Cut in butter with a pastry cutter or 2 forks until butter is pea sized.
To assemble the muffins place a small amount (about a spoonful) of muffin batter in each well. Take cream cheese out of the freezer and cut into 24 equal parts. Place one piece of cream cheese in each well. Spoon more muffin batter on top of cream cheese until wells are approximately 3/4 full. Top each muffin with a small amount of streusel topping. Bake for approximately 23 minutes, or until cupcakes are cooked through.
Let cool for at least 15-20 minutes before serving.