Day 21: Guest Post & Pumpkin Cream Cheese Muffins

October 21, 2011 /
Today I would like to introduce to you my younger sister, Sherri, who blogs over at Life of a Wife.  She is a wonderful sister, daughter, wife, aunt, photographer, cook, and friend.  Just about a month ago she and her husband moved to a town about 2 hours away from us, so I am loving the fact that one of my sisters lives close by.   I love being with both of my sisters and am so thankful for the friendships that God has blessed me with in these two amazing women.
Sherri, thanks for guest posting here today!  This recipe looks delicious and I can’t wait to make it next week!   Be sure to head on over to Sherri’s blog and check out all of her recipes, great ideas, and send her some thanks for posting here for me.  Happy Friday!
One of my favorite fall treats is pumpkin muffins.  Up until last week pumpkin chocolate chip muffins have been my go-to, but these pumpkin cream cheese muffins might be my new favorite!  The cream cheese filling is what really makes these muffins amazing, but then there’s a sugary, cinnamon-y topping that has just the slightly bit of crunch to it.  The perfect muffin for the fall season!

Pumpkin Cream Cheese Muffins
for the filling
8 oz cream cheese, softened
1 cup confectioners’ sugar

for the topping
1/2 cup sugar
5 Tbsp flour
1 1/2 tsp cinnamon
4 Tbsp cold unsalted butter, cut into pieces

for the muffins
3 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
1 can (15 oz) pumpkin puree
1 1/4 cups vegetable oil

To make 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 1 1/2-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, about 2-4 hours.

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 make the muffins, preheat the oven to 350 degrees.  Spray 24 muffin wells with non-stick spray.  In a medium bowl, combine the flour, cinnamon, 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 assemble the muffins, fill each greased muffin well with a small amount of batter, just enough to cover the bottom of the muffin pan (1-2 Tbsp).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture on top of the little bit of batter in each muffin well.  Divide the remaning 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 at 350 degrees for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  Makes 24 muffins.

source:  adapted from annie’s eats

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