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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are irresistible! A moist, tender, ultra-pumpkin-y muffin, filled with sweetened cream cheese, and a sugary crunch topping!

There is not any better way to welcome than wìth those Pumpkìn Cream Cheese Muffìns! Tender, A moìst, ultra, topped sugar crunch toppìng, and sweetened cream cheese! They are ìrresìstìble! Ìf ìt hot where you're, these muffìns are certain to produce the leaves begin fallìng off your trees.

This recipe makes 24 pumpkin cream cheese muffins, and because it's just me, Eric, and wee little Charlotte (who has yet to taste any dessert) I decided to leave a few out and place the remainder in the freezer for later. Since they were gone over 3 days, this was a mistake.

Recipe adapted from here
Pumpkin Cream Cheese Muffins
ìngredìents
For the fìllìng
  •  1 (8 ounce) package cream cheese, softened
  •  1 cup powdered sugar
For the muffìns
  •  4 large eggs
  •  2 cups granulated sugar
  •  2 cups pumpkìn puree (or a 15 oz can wìll work fìne)
  •  1 and 1/4 cups vegetable oìl
  •  3 cups all-purpose flour, spooned and leveled
  •  1 teaspoon ground cìnnamon
  •  1 teaspoon ground nutmeg
  •  1 teaspoon ground cloves
  •  4 teaspoon pumpkìn pìe spìce
  •  1 teaspoon salt
  •  1 and 1/2 teaspoons bakìng soda
For the crumb toppìng
  •  1/2 cup + 2 tablespoons granulated sugar
  •  1/3 cup all purpose flour
  •  2 teaspoons ground cìnnamon
  •  6 tablespoons cold butter, cut ìnto pìeces
Instructions
  1. In a large bowl or stand mixer, beat together the cream cheese and powdered sugar on medium speed until smooth and blended. Be sure that you scrape bottom and the sides.
  2. Lay out a big piece of plastic wrap. Use a spatula to move the cream cheese mixture onto the plastic wrap in 1/2 inches in diameter and a log shape.
  3. Smooth the plastic wrap tightly around the log, sealing the ends nicely. If you prefer you can fortify with plastic wrap or foil. Transfer to the freezer and chill overnight, or at least 2 hours. You want the cream cheese log to be firm enough to slice.
  4. To create the muffins, spray the tops of two muffin pans with nonstick spray. (Don't concentrate on spraying the interior of the muffin wells, simply grease the top so the muffin tops will come off the pan well.)
  5. Fill each tin with paper cupcake liners.
  6. In a large bowl or stand mixer, beat the eggs until combined. Add 2 cups sugar, the pumpkin puree and the oil. Mix on medium-low speed until combined, scraping bottom and the sides .
  7. Add 3 cups of spooned and leveled flour, but don't mix it . Make a well in the flour, and add the cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Use a spoon to stir it.
  8. Use a large spatula to combine the wet and dry ingredients together. The mixer can be used by you if you would like, just be careful not to over mix. Stir until the flour has been integrated. Ensure there are no components, and remember to scrape against bottom and the sides .
  9. Cover and set the muffin batter to the refrigerator to rest for around 20 minutes.
  10. Preheat your oven to 425 degrees F.
  11. Time to make the crumb topping. In a medium bowl, combine 1/2 cup plus 2 tablespoons sugar1/3 cup flour and 2 tsp cinnamon; whisk to combine. Add in the cold butter pieces and cut into the dry ingredients with a pastry blender or a fork until the mixture is coarse and crumbly. You might also use your hands to incorporate the butter. The mixture should look like coarse sand during.
  12. To build the muffins, fill each muffin nicely with a tablespoon of chilled batter, just enough to cover the base of the liner.
  13. Slice the log of frozen cream cheese filling into 24 equal pieces. Put a piece of the cream cheese mixture into each muffin well.
  14. Divide the rest of the batter among the muffin cups. Fill the batter almost there should be 1/8 and between 1/4 inch of space on top.
  15. Sprinkle about a tablespoon of the crumb topping over each muffin. If there's a time lapse before you inhale chill the constructed muffins.
  16. Bake for 6 minutes at 425 degrees.
  17. After 6 minutes, without opening the oven door, turn on your oven light and have a look at the muffins. They ought to have risen about 1/4 inch over the edge of pan by now. Otherwise, leave them in at 425.
  18. When the muffins have puffed over the edge of the pan, lower the temperature to 350 degrees F. DO NOT OPEN THE OVEN DOOR! Seriously.
  19. As soon as you've reduced the heat to 350, bake for another 13-15 minutes. The muffins shouldn't be shiny in the middle, and a toothpick should come out with no batter onto it.
  20. Remove from the oven and set on a wire rack to cool for two minutes.
  21. Use a butter knife to help loosen the edges of the muffins, and remove to a wire rack to cool. I know they're still hot after two minutes, but by taking them from the 18, the muffins will be away kept from becoming soggy.
  22. Eat 1 muffin as soon as humanly possible considering how sexy they are, then allow the rest cool completely on the wire rack.
  23. Store covered on the refrigerator for 1-2 days, then refrigerate them.
  24. These muffins (and all muffins!) Freeze. Once cool, place in a ziplock bag and freeze for up to 2-3 months. Let thaw in the bag on the counter. Warm up to live your life.

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