Pumpkin Cream Cheese Muffins

• Vegetarian

• Produce

  • 2 cups Pumpkin puree

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 2 1/2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 cup Confectioners' sugar
  • 3 5/16 cups Flour
  • 1 tsp Nutmeg, ground
  • 1 1/3 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 1/2 cups Sugar

• Oils & Vinegars

  • 1 1/4 cups Vegetable oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 8 oz Cream cheese

Found on myincrediblerecipes.com

Description

Ingredients

• 8 oz. cream cheese, softened
• 1 cup confectioners’ sugar
• 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
• ½ cup sugar
• 5 tbsp. flour
• 1½ tsp. ground cinnamon
• 4 tbsp. cold unsalted butter, cut into pieces

Directions

• Preheat the over to 350F
• Spray the muffin tins with non-stick cooking spray, you CAN line them if you prefer, but I didnt this time because I realized I didnt have any left, till it was too late
• In a Large mixing bowl combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, mix till blended.
• In a separate Large bowl, combine the eggs, sugar, pumpkin puree and oil.
• Continue mixing until well incorporated !Mix on low if using Kitchenaid
• Slowly add in the dry ingredients, mixing until well combined, being sure not to over-mix.
• Take a stick of unsalted butter and cut into small pieces, make sure the butter is COLD
• In a small bowl combine the sugar, flour and cinnamon and gently whisk until combined.
• Add in the butter pieces into the dry ingredients, gently mixing, making sure they are coated and the mixture is coarse and crumbly for the top of the muffins.
• Place in the fridge until ready to use.
• Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth
• place in the fridge until COLD.
• Fill each muffin bottom with a small amount of batter, just enough to cover the bottom of the tin
• (1-2 tablespoons).
• Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well.
• Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover
• you shouldnt see the cream cheese though the batter.
• Sprinkle a small amount of the topping over each of the muffins.
• Bake for 20-25 minutes.
• Transfer to a wire rack and allow to cool completely before serving
• ENJOY!