I tried to fight it for as long as I could; I didn’t want summer to end. I savored its warm (ok, hot) temperatures and endless hours of daylight. I baked with berries, ate the most delicious ripe tomatoes, and grilled lots of burgers. But today I have to face reality, fall is here. And while there’s so much I’ll miss about summer, fall has its upsides too. For me, it’s mostly pumpkins, apples, football and hockey. Pumpkin baking has already started, and I’m looking forward to a trip to the orchard for apples soon, Sundays on the couch watching football, and the long-awaited return of my Bruins to the ice. Another nice thing about fall? Finally turning off the a/c and opening the windows to let the fall breezes blow through. What’s your favorite thing about fall?
I have been waiting for nearly a year to tell you guys about these muffins. I first baked them last fall after discovering them on Annie’s blog, and they immediately climbed to the top of my “favorite things to bake with pumpkin” list. I made them several times, but never got any pictures that were blog-worthy. A few weeks ago Shane had a triathlon and since we always get a really early start on those days, I wanted to bring a breakfast treat down to the beach to share with his parents while we watched the race. I hadn’t started baking with pumpkin yet, but as I considered muffin options, I kept coming back to this recipe. I pulled a can of pumpkin from my pantry stash and got to work, excited not only to share these with Shane’s parents but also to finally get some pictures so I could share them on the blog today, this first day of autumn.
These pumpkin muffins are warm and spicy, stuffed with cream cheese and topped with a sweet streusel – it’s hard to believe you can cram so much goodness in one treat! Because they have a few components, they do take a bit longer than your typical muffin recipe, but they’re worth the extra effort. Shane’s mom and dad loved them as much as I hoped they would (in fact, I made a second batch for them later the same week!) too. I usually halve the recipe, making 12 muffins, so feel free to scale back if you don’t need 24.
PS – I announced the winner of the giveaway for Emeril’s Sizzling Skillets cookbook. Click here to find out if it was you!
Pumpkin Cream Cheese Muffins
adapted from BakeSpace (via Annie’s Eats)
Filling
8 oz. cream cheese, softened
1 cup confectioners’ sugar
Topping
1/2 cup sugar
5 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into 1/4-1/2-inch cubes
Muffins
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable or canola oil
To make the filling: In a medium bowl mix the cream cheese and confectioners’ sugar together until smooth. Transfer to a piece of plastic wrap and shape into a log that is about 1 1/2-inches in diameter. Wrap and transfer to the freezer for at least 2 hours (or until firm enough to cut).
To make the topping: In a medium bowl whisk together the sugar, flour and cinnamon. Add the butter and use a pastry blender to cut it in until the mixture is coarse and crumbly. Refrigerate while you make the muffin batter.
Preheat the oven to 350˚ F. Line muffin pans with paper liners.
Whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, pumpkin and oil until blended. With the mixer on low, gradually add the dry ingredients, beating just until incorporated.
Remove the cream cheese filling from the freezer and slice the log into 24 equal pieces. Place just enough batter in each muffin well to cover the bottom – about 1-2 tablespoons. Put one slice of the cream cheese mixture in each well on top of the batter. Divide the remaining batter among the muffin wells, covering the cream cheese filling completely. Remove the topping from the refrigerator and sprinkle evenly over the muffins.
Bake the muffins for about 20-25 minutes, or until they spring back when gently pressed in the center. Transfer the pan to a wire rack and let the muffins cool for 5-10 minutes before removing them to the rack to cool completely.
Makes 24 muffins
*drool*
I would love to wake up to a batch of these for breakfast!
I to love fall! Colored leaves, pumpkin, crisp apples, cardigans.
I also love these muffins, I made them last fall for girls weekend, they were a hit!
I’m ready to cook with pumpkin–bring on the recipes!
Another streusel topping recipe…it’s my day! The cream cheese centre looks like a delicious surprise, I would probably use less sugar to help mitigate the damage (I’d also probably eat two without batting an eye, too!)
Oo yummy! I have had cream cheese filled pumpkin bread or muffins on my list for awhile now. Guess I should get to it because I love how these look!
Man, do those look delish!! The only problem is I no stash of pumpkin. I keep lookin’ for the Libby’s pumpkin to appear on the store shelves but its not there yet. Its drivin’ me crazy!
Anything stuffed with cream cheese is A-OK in my book…and let’s not even get into my love of streusel! These are pretty much my dream muffins. 🙂
These are amazing!!! I need to bake something pumpkin ASAP…you’ve inspired me~
I love the unexpected puddle of cream cheese in the middle. I’ve just started making pumpkin recipes and can’t wait to try these!
I’d LOVE to say we can turn OFF our A/C and throw open the windows. We did that for approximately 2 days. We live in NJ and we are having just the world’s WORST weather ever since the hurricane IRENE blew into town. I’m still WAITING for the humidity, drenching rains, and overall dismal days to end. HOPEFULLY SOON! I too LOVE Fall! Sadly I cannot bake like I used to since my husband can eat no carbs. Oh well. For now I can bake for the UPS driver and my customers!
I can’t wait to start baking with pumpkin! I don’t like the smell of canned pumpkin, but I sure do love the flavors it brings to fall desserts and treats. These look like such dang good muffins too, I want some!
My fav. thing about fall is all the yummy pumpkin and apple treats I bake! The beautiful colors of fall and the cool crisp days!
The muffins look awesome! I am adding them to my list of things to bake this fall!!
These muffins look incredible… Love the cream cheese filling! I’m ready to go preheat the oven right now. 🙂
These look like a perfect fall breakfast treat! Bet they smell amazing baking in the oven too 🙂
You really have me craving pumpkin! I’m sad that summer is over, but it is fun to have a switch in the food seasons. I had my first Honeycrisp apple of the season yesterday and it was delicious!
Gooooorgeous, as always. I want to compete in triathlons, just in hopes you might make me some 😉
Wow. These look like the ultimate pumpkin muffin. I’m impressed you waited a year to post these little jewels! I love a muffin with a streusel top. Add in the cream cheese filling…yum! Can’t wait to make these.
These are all kinds of lovely! Yum!
I thought these looked good, and then I saw the pic with the cream cheese center and thought they looked great!
I’ve finally accepted Fall too; it’s a nice change of pace. These muffins look scrumptious, and I love the cream cheese filling.
These muffins are gorgeous, and perfect for the first day of autumn! Bring on the pumpkin! 🙂
This is my absolute favorite time of year – and I can’t wait to start the pumpkin and apple baking bonanza. I have to bring muffins to an event next week, so I might be trying these very soon!
The muffins are definitely drool-worthy! My favorite thing about fall are all the amazing comfort foods that start showing up!
These were a delicious treat to snack on while watching Shane in his 1/2 ironman. Loved the pumpkin flavor…my first for this fall. The creamy cream cheese center such a nice surprise to bite into. So glad you sent us home with a few to get us through the beginning of that week. Thanks again Tracey!
I made these today! Turned out amazing. I was a little worried about the large amount of vegetable oil but it worked fine. Made exactly 24 cupcakes and baked 20 minutes.
I broke down and cooked with butternut squash and apples this weekend. It was inevitable. I think these muffins will be next. They look amazing.
As I cooked up a HUGE butternut squash for my baby, I thought, Yeah, I have two cups of this to spare. I remembered you had posted this recipe. Since I didn’t have a lot of time, I just made the muffin, no topping, no filling. OH HEAVENS. So delicious. I did amend a bit since I didn’t have pumpkin pie spice so I added more cinnamon and some ginger. Wow. Delish! I like the idea of baking the “frosting” into the cake – less mess for school lunches. Already can’t wait to make them again and they’re not even gone yet.
I made these yesterday and didn’t change a thing but omit the streusel topping, and these were AMAZIING. They may have become my favourite muffins. Thank you for sharing!!!
-Giordana
Oooh these look heavenly!!! I am on a diet right now an I am limiting my cheese intake to Bufala Mozzarella Cheese..but I think im going to try cooking this one for my kids..wouldnt hurt if I have a cake or two now would it? Thanks for the recipe..really really appreciate you sharing this!