3.01.2011

Tuesday Treats: Cream Cheese FIlled Pumpkin Muffins

It's a good thing S is a morning person because he wakes up at an ungodly hour for work every day. But he's not so much of a morning person that he'll wake up early enough to eat breakfast at home, so we always have a selection of easy eat-on-the-go or stick-in-a-gladware-and-eat-at-work breakfasts in our freezer. For instance, we always have at least one loaf of banana or pecan bread frozen in thick slices, and recently we added pancakes to the mix. These muffins happen to be my all-time favorite breakfasts in the freezer collection, except I prefer mine fresh.
Fresh or frozen, these are definitely a delicious addition to the breakfast rotation. And who doesn't love to start the day with unexpected surprise like cream cheese filling?

Pumpkin Cream Cheese Muffins
24 muffins

For the filling:
8 oz. light cream cheese
1 c. confectioners’ sugar

For the muffins:
3 c. flour (we use a 50/50 whole wheat/all-purpose combo)
1 t. cinnamon
1 t. nutmeg
1 t. cloves
1 T. plus 1 t. pumpkin pie spice
1 t. salt
1 t. baking soda
4 eggs
2 c. sugar
2 3/4 c. 100% pure pumpkin puree (we use Libby's)
1/2 c. vegetable oil

For the topping:
1/2 c. sugar
5 T. flour
1 1/2 t. cinnamon
4 T. cold unsalted butter, cut into small pieces

To prepare the filling:
1. In a medium bowl, combine the cream cheese and confectioners’ sugar and mix until smooth
2. Transfer mixture to a piece of plastic wrap or parchment paper and roll into a log shape of about 1 1/2 inches in diameter
3. Chill in the freezer until firm, at least a few hours

For the muffins:
1. preheat the oven to 350 degrees
2. Line muffin pans with 24 paper liners 
3. In a medium bowl, whisk together dry ingredients
4. In a stand mixer fitted with the paddle attachment combine eggs and sugar. Beat until creamy and pale yellow
5. Add pumpkin puree and oil, mix until blended - Note that this is a lower-fat version of the recipe. If you want to go for full-fat then reduce pumpkin to 2 cups and increase oil to 1 1/4 cups.
6. Add the dry ingredients mixing until just combined, do not over mix.

For the topping:
1. In a small bowl, combine dry ingredients
2. Add butter with a pastry cutter, a fork or your fingers until the mixture is combined, but crumbly. Keep cool in the refrigerator until ready to use

To assemble the muffins:
1. Fill 24 muffin tins with just enough muffin batter to cover the bottom of the paper liners.
2. Slice the log of cream cheese filling into 24 equal pieces, placing a sinlge piece in each muffin well
3. Divide remaining batter equally among the 24 muffin wells
4. Sprinkle crumb topping evenly among the muffins
5. Bake at 350 degrees for 20-25 minutes until the sides spring back slightly when touched
6. The cream cheese filling will be very hot when the muffins first come out of the ove, so cool completely on a wire rack before serving or freezing

When serving from frozen, thaw in the refrigerator overnight, or heat on low power in the microwave until thawed.
Adapted from Annie's Eats

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3 comments:

  1. These look delicious!!

    I only think to eat pumpkin things around Halloween/Thanksgiving. I need to branch out!

    ReplyDelete
  2. I can smell them through my monitor. Those looks super delicious, I might have to try this for the hubby and I [we both wake up at 4am everyday for work and our mornings just aren't complete without BFast]. These muffins + Coffee... Party in my mouth!

    ReplyDelete
  3. Those look amazing. Love the cream cheese, so rich and filling, I'm sure.

    ReplyDelete

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