Monday, January 4, 2010

you're getting 'muffin' for Christmas

we'll that's what everyone got for breakfast at our casa on Christmas morning.

i have been wanting to make these for about a year now.
i finally remembered to do it!
so very glad i did.

these were the best...seriously folks...thee BEST muffins i have ever had.

they tasted best about a half hour outta the oven because they need to cool just a little.
other wise you will light your mouth on fire with the cream cheese filling that is pipping hot beyond all get out.
take my word for it.

i have become a pumpkin puree hoarder because of these babies.
please make these soon.

Pumpkin Cream Cheese Muffins
yields :: 24 muffins

For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. and 1 tsp. pumpkin pie spice
1 1/2 tsp. kosher salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup brown sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed and chilled
1 ½ tsp. cinnamon

To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Cut 2 pieces of plastic wrap or foil. Spoon half the mixture on to one piece of wrap, forming a long log, making sure that the diameter is small enough to fit into the well of a muffin pan. Repeat with other piece of wrap and remaining cream cheese mixture. Wrap the logs up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Whisk together and and set aside. In the bowl of an electric stand mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Slowly add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine sugar, butter, flour and cinnamon in a small bowl. Cut together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Allow to cool completely before serving...or at least a half hour. That's about all I can wait ;-)

adapted from : annie's eats

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