Pumpkin Muffins with Cream Cheese Filling
Ingredients:
- cream cheese, softened - 8 ounces
- powdered sugar - 1 cup
- flour - 3 cups
- ground cinnamon - 1 t
- ground nutmeg - 1 t
- ground cloves - 1 t
- pumpkin pie spice - 1 T plus 1 t
- salt - 1 t
- baking soda - 1 t
- eggs - 4
- sugar - 2 cups
- pumpkin puree - 2 cups
- vegetable oil - 1 1/4 cups
- sugar - 1/2 cup
- flour - 5 T
- ground cinnamon - 1 1/2 t
- cold butter, cut into pieces - 4 T
Instructions:
Prepare filling -- in a bowl, combine cream cheese and powdered sugar, mix until blended and smooth. Place mixture on a piece of plastic wrap, shape into a 1 1/2 inch diameter log, wrap tightly. Place in the freezer for 2 hours until slightly firm.
Prepare muffins -- place 24 paper liners in muffin pan cups. In a medium bowl, blend together 3 cups flour, 1 t cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a second bowl, on medium speed blend eggs, sugar, pumpkin puree and oil. On low speed mix in dry ingredients just until incorporated.
Prepare topping -- in a bowl combine sugar, 5 T flour and 1 1/2 t cinnamon. With a pastry blender cut butter into the dry ingredients until mixture is crumbly. Place in the refrigerator until ready to use.
Assemble muffins -- place 2 T of batter into each muffin well. Slice cream cheese log into 24 equal pieces. Place a piece of cream cheese mixture into each muffin cup. Spoon remaining batter over the top of the cream cheese. Sprinkle topping mixture over the top of each muffin.
Bake in a preheated 350 degree oven for 20 - 25 minutes. Place on a wire rack and cool completely before serving.
