Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins


Today, I am going to make some pumpkin
spiced muffins with some cream cheese
filling and a little streusel on top. It’s a really, really decadent combination.
But, it’s amazing when you finish. So, the first thing we need to do is make the cream
cheese filling, so we can put that in the freezer. I have an 8 ounce block of cream cheese that
I have let soften and a cup of powdered sugar. Now, you can mix this in your mixer. But, I’m gonna do it by hand with
my trusty little hand mixer… if I can make it work. So, once we have the cream cheese and
powdered sugar mixed together and it’s
smooth, we’re gonna slide this in the freezer,… so that it can set up, while we’re making our muffins. So, with our cream cheese filling in the
freezer, we’re going to work on our muffins. This recipe makes between
eighteen and twenty-four muffins. And, I almost always get 24 out of it.
So, I’m gonna line my muffin pans. Preheat the oven to 350 degrees. And then, we’re going to do our dry ingredients. Alright, our muffin pants are lined. Now, I’m gonna take three cups of all-purpose flour. To that, I’m going to add a tablespoon of pumpkin
pie spice, a teaspoon of nutmeg, a teaspoon of
cinnamon, a teaspoon of cloves, a teaspoon of salt… and a teaspoon of baking soda. We’re just gonna stir that up. And then, we’re gonna head over to
the mixer for our wet ingredients. So, wet ingredients. I’ve got 2 cups of pureed pumpkin. This takes more, slightly more, than one 15 ounce can. So, I have almost a whole can, second can, sitting in the
refrigerator, waiting for my next pumpkin pie adventure. Then, I have one and a quarter cups of vegetable oil. I have two cups of sugar… and five eggs. We going to put all that together in
my mixer and let the mixer do the work. We’re gonna start off slow. Build up speed. And then, we’re gonna let it sit for five
minutes, once we get to the highest speed,
and let it just mix the ingredients together. So, we have fully creamed our eggs and our
vegetable oil and sugar and pumpkin all together.
Now, we’re going to add our dry ingredients to it. And, we’re gonna do it just until they’re mixed together.
I don’t want to release all of the gluten in the flour,
because, then, you get chewy muffins instead of… fluffy muffins. So, we’re going to turn this on… on low and just let it combine.
And then, we’re gonna head over
to the table and fill our muffin cups. So, our pumpkin pie, I mean, our
pumpkin muffin batter has been mixed. I’m just gonna give it one last stir to make sure
all the ingredients are together and combined. Since we didn’t turn it on high it tends to…
things tend to get stuck down at the bottom. And, there we are. Now, I’m going to take…I have a large scoop. I’m going to take a scoop of the batter
and put it into each of my muffin cups. And then, after we’ve filled them all, I’ll
get the cream cheese out of the freezer. And then, I have a smaller scoop
that we use for the top, the filling. And now, we’re gonna get the cream cheese
out of the freezer and put our filling in. So, I have a tablespoon scoop. The
other is a tablespoon and a half. So, I’m gonna take my cream cheese and put
it…get a scoop and put it right in the middle. Just like that. I’m going to do that throughout. Make sure that every muffin has
a little cream cheese in it at least. There we go. Now, we’re gonna go back to our batter. And, we’re gonna cover up the cream cheese. Make sure that the cream cheese is fully covered
by your muffin batter. If you have to move it around…They’re gonna be…it’s gonna be a full cup. You don’t have to…This isn’t like cupcakes,
where they’re gonna rise so much that you
need to worry about them spilling over. They’re not going to. But, make sure that the cream cheese is covered. So, we’re gonna finish this part. And then,
we’re gonna make this streusel to go on top. Alright. So now, I’m gonna wash my hands,
because, clearly, I have made a mess. And
then, I’m gonna come back and make streusel. So, for our streusel topping I have four tablespoons
of butter that I have made into small, itty bitty
cubes and left in the refrigerator. So, it’s cold, still. And, you can make your streusel with a pastry blender,
if you want. I use my hands because I like the feel… I like to feel it. It makes it easier on me to
know when I’ve reached the consistency I want. You’re looking for something more like wet sand. Okay. So, we got four teaspoons. I have a half of a cup of sugar, five tablespoons
of flour and a teaspoon and a half of cinnamon. And, I’m just going to mix this up with
my hands, breaking the butter up and
getting it to the consistency of wet sand. So, you can see all the butter is broken apart.
We don’t have any chunks of butter in there. And, all of the flour and sugar
and cinnamon is mixed together. And then, we are going to take just…
Oop found a little piece of butter. So, we’re going to take a little bit at a time
and just sprinkle it on the top of each muffin. Now, we’re gonna put these…Once the
streusel is on, we’re gonna put these in a
350 degree oven and bake for 20 minutes. Perhaps 25. I’m gonna check on them at 20 and see. If they spring back when you touch them,
as opposed to, like, letting your finger go
all the way through, then, they’re ready. Then, go back over. I think I’ve got a couple
that don’t have a whole lot of the streusel
on them. Just add a little bit more. Because, who doesn’t like a little extra butter and sugar? Alright, these are gonna go in our oven,
20 minutes. And then, we’ll be back. So, our pumpkin cream cheese
muffins are out of the oven. I’m gonna let them cool. They did take 22 minutes, instead of…So, I
checked them at 20. And then, you see how it
springs right back up? That means they’re done. We’re going to let them cool. They need to cool for about an hour. Otherwise,
the cream cheese in the middle just oozes out.
And, it’s really hot. And so, you get burnt. So, I’m gonna leave them here to cool. And then, we’ll
cut into one and show you what it looks like inside. Our pumpkin cream cheese muffins have been cooling
for about an hour and a half. Now, we’re gonna cut in
the middle and see that beautiful cream cheese center.

Leave a Reply

Your email address will not be published. Required fields are marked *