WOW! I'm not crazy for pumpkin things, but these muffins are super delicious! (Also, not a food photographer, but don't they look good?) I made these spectacular little gems awhile ago, but I didn't eat any. I occasionally get the uncontrollable desire to make something, even if I don't eat it. I just enjoy making it, and my house smells good. It fills a void for me when I'm dieting. Mike thinks it's wierd-whatever. So, this one day, a few weeks ago, it was pumpkin. I had bought some pie pumpkins for Halloween decorations, and wanted to roast them and use that instead of canned pumpkin in some kind of baked good...just for kicks and giggles. After internet and magazine searching, I combined a few recipes to come up with my final version. I found a delicious sounding pumpkin cheesecake, too, on allrecipes.com. I'm making it for Thanksgiving instead of plain pumpkin pie. Enjoy! The little piggies at my house sure did!
Pumpkin Cream Cheese Muffins with Streusel Topping
Muffins:
3 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
dash ground ginger
1 TBSP pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs, room temperature
2/3 cup vegetable oil
1 cup unsweetened applesauce
1 tsp vanilla
1 cup white sugar
1 cup brown sugar
2 cups fresh pumpkin puree (or a 15 oz can)
Filling:
8 oz cream cheese, softened
1 cup powdered sugar
2 TBSP butter, softened
Streusel Topping:
1/2 cup white sugar
1/4 cup flour
5 TBSP cold butter, cubed
1 1/2 tsp cinnamon
dash nutmeg
Preheat oven to 350 degrees. Line 28 muffins cups with paper liners or 24 cups and grease a mini loaf pan (*see note). Prepare filling by beating cream cheese, powdered sugar, and butter until smooth and combined. Set aside.
Make streusel topping by combining all ingredients in a bowl. Mix together with a pastry blender until crumbly. Keep in fridge until ready to use.
For muffins, combine all dry ingredients in a medium bowl, and whisk together. In another medium bowl of a mixer, combine eggs, oil, applesauce, vanilla, sugars, and pumpkin. Mix well. Slowly add dry ingredients, on low speed, and mix just until combined.
Fill each muffin cup about 1/3 of the way with batter, top with a spoonful of cream cheese, then fill the rest of the way, almost to the top with batter. Sprinkle muffins with streusel. Bake for 25-30 minutes. Cool completely before eating. Can be frozen and warmed in microwave.
**My note- Because this is a combination of recipes, the amount of batter is wierd. It makes 28 muffins or 24 muffins plus a mini bread loaf. I did the mini loaf both times, and added white chocolate chips, cinnamon chips, and chopped pecans. I baked it for 5-10 more minutes after the muffins came out--and, mmm, a little bit of heaven!



