Monday, August 17, 2015
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
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
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Preheat the over to 350F
Spray the muffin tins with non-stick cooking spray, you CAN line them with paper cups if you prefer
For the Muffins
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.
For the topping
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.
Cream Cheese Filling
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
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.
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