The good news, however, is that it is fall and if you know me, then you know that fall is my FAVORITE season. That doesn't mean that I kind of like it. That means that I love it so much that in mid-July I crave walking over crunchy leaves and wearing turtlenecks. Some people yearn for sand between their toes, I yearn to don mittens. Some people could spend hours in the sun, I could spend hours in front of a fire. Some people love the smell of coconut, I love the smell of cinnamon. Some people wish for sights of palm trees, I can't get enough of fall foliage. And do not even get me started on my snuggie (you know you love it). But best of all, fall means baking season. Apple pies, pumpkin rolls, ginger cookies, the list could go on. I know that I can make these any time of the year, but lets be honest here, a warm slice of apple pie just tastes better on a crisp fall day.
In order to inaugurate the fall 2011 baking season, I decided to try a recipe that I came across on my favorite food blog. Cream Cheese filled Pumpkin Muffins with Streusel Topping. Oh.My.God. As soon as I came across it I was so excited that I literally didn't know what to do with myself. I knew that my sister Alyssa and her gentleman friend were coming to visit for the weekend and that having delicious yum-yums on hand was a necessity.
I could easily go to great lengths to describe the outcome, but I think that the pictures will speak for themselves.
Cream Cheese Filled Pumpkin Muffins with Streusel Topping
Thanks again, Annie!
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
Directions:To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and if you can resist, let cool completely before serving.
The only problem that I had was the fact that I did not freeze the filling for at least 2 hours. I had a ton of stuff going on that day to prepare for company, and just didn't have the time to wait around. It made for an awfully sticky mess, but it tasted the same in the end. Next time, and there will be a next time, I will be sure to make it ahead, maybe even a day before, so that it is done and ready to go. Also, do not be skimpy with the filling. There is plenty to go around. Here is what it should look like:
Ingredients
For the filling:8 oz. cream cheese, softened
1 cup confectioners’ sugar
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
Directions:To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and if you can resist, let cool completely before serving.
The only problem that I had was the fact that I did not freeze the filling for at least 2 hours. I had a ton of stuff going on that day to prepare for company, and just didn't have the time to wait around. It made for an awfully sticky mess, but it tasted the same in the end. Next time, and there will be a next time, I will be sure to make it ahead, maybe even a day before, so that it is done and ready to go. Also, do not be skimpy with the filling. There is plenty to go around. Here is what it should look like:
The following is a photo montage of Alyssa enjoying the baked goodness. I did not tell her about the surprise middle, and as she took baby bites,
I photographed her journey to the center of the muffin.
