Thursday, November 13, 2008

Pumpkin Cream Cheese Muffins

Here is the third and final recipe from my pumpkin-treats collection. This is the best of the three with it's complex combination of complementary flavors creating a combustion of creative climax! Woohoo, alliteration is useful for more than just high school english class! But yes, as I was saying, these muffins are delicious. And easy despite requiring numerous bowls.

  1. When filling the cupcake pan I take about a tablespoon of batter and kind of spread it on the bottom and sides of the cupcake liner, leaving an empty space to dollop in the cream cheese mixture. Then I fill it the rest of the way with the muffin batter and top with streusel.
  2. Alternately, I will also fill the liner 2/3 with muffin batter and do the best I can to make a little well in the middle and fill it with cream cheese mixture. This way you can see the cream cheese before you even bite into the muffin.
  3. If you prefer a lighter muffin feel free to replace the brown sugar in the muffin batter with white sugar. Alternately, replace the white sugar with brown for a heavier muffin.
The Verdict

Delicious delicious delicious. These were by far the hit. Mr. C's boss made a point of telling him how good they were; Mr. C, my Mom and my sister both liked them best; I think they were the best of the bunch. And if one is allowed to use compliments from previous years, they were well-received at the pumpkin carving party I made them for last year. These are killer muffins! The cream cheese mixture isn't too strong in flavor and isn't mushy or anything and the streusel adds a nice sweet crispiness to the top of the muffin.

The recipe is from trusty old and submitted by Barb:

  • 1 package cream cheese, 8 oz
  • 1 egg
  • 1 tsp vanilla extract
  • 3 Tbsp brown sugar
  • 3 1/2 Tbsp all-purpose flour
  • 5 Tbsp brown sugar
  • 3/4 tsp ground cinnamon
  • 4 Tbsp butter
  • 2 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin (about 15 oz)
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
Makes about 18 muffins.

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

  2. Filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth (although small lumps are fine), then put in fridge until ready to use.

  3. Streusel: In a medium bowl, mix flour, sugar and cinnamon. Add butter and cut it in with a fork until crumbly. Put in fridge until ready to use.

  4. Batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup (see notes for additional tips). Sprinkle on the streusel topping.

  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Ok, video time. This one is great for those of you who are familiar with the little game called Minesweeper. It's hilarious in my opinion...hehe.

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