Here are the muffins I promised you a few days ago. I tried to get them up by Friday but it's hard blogging with a squirmy baby in your arms and typing with one hand while trying to balance a laptop on the armrest of the recliner. :-) But as they say, "better late than never" right? These muffins were fantastic so I'm glad to be sharing them with you today. Before I go any further, here's a picture of Hayden. After all, I know that's why you're really all here and I'd hate to make you scroll all the way down to the end of this post to see him. ha!
Last November I went to The Foodbuzz Fest in San Francisco. It was so much fun and it's coming up again next weekend. Unfortunately and fortunately I can't go this year because I'm a new mom and my baby needs me. Oh, what a great excuse to have! Once the fest was over, Mr. H joined me in SF for a couple days of rest and relaxation. While shopping around Union Square and the surrounding area we spotted a cupcakery by the name of Cako (pronounced Cake-O) and had to go in. Mr. H got a chocolate cupcake with coffee buttercream and I got their seasonal cupcake- pumpkin cream cheese with a cinnamon cream cheese frosting. That was truly one of the best cupcakes I've ever had.
I was hoping to be able to attend Foodbuzz 2011, just so I could go back to this bakery (amongst other destinations). I know that sounds ridiculous but it's true. It was a memorable cupcake. A couple weeks ago when I was dreaming about these cupcakes, I got online to browse some of my favorite blogs and found that Cassie of Cassie Craves had just posted Pumpkin Cream Cheese Muffins with a cinnamony streusel topping. Hello, come to momma! I then remembered that I bookmarked this exact recipe last year and never got around to making them. I was not going to let another year go by without making them.
I made these muffins right away and took them to my doctors office at my 6 week checkup. I gave away 22 muffins and kept 2 for Mr. H and myself. He didn't want his so I gladly ate it. I only wish that I kept more of them because they were delicious. They aren't quite as rich and sinful as the Cako cupcake I had in San Francisco last Fall, but they were moist, tender, full of spice and had a substantial amount of cream cheese baked right into the center of them. The topping was slightly crunchy and loaded with cinnamon. There are some great textures going on in this muffin and since they're called muffins and not cupcakes you can eat them for breakfast and not feel the least bit guilty. For those of you heading to San Francisco next week I hope you'll head to Cako and eat a cupcake for me. For all you others, make these muffins!If you're looking to make a loaf instead, this Cream Cheese Rippled Pumpkin Bread is my favorite!
Pumpkin Cream Cheese Muffins adapted from Cassie Craves and Annie’s EatsPrinter Friendly Version
For The Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
For The Muffins:
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 1- 15 oz. can pumpkin puree
- 1 1/4 cups vegetable oil
For The Topping:
- 1/2 cup sugar
- 5 tablespoons flour
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons cold unsalted butter, cut into pieces
For The Filling: Combine the cream cheese, vanilla, and powdered 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, at least 2 hours. (I made this a couple days in advance and left it in the fridge til I was ready for it.)
For The Muffins: Preheat the oven to 350 degrees F. Line two muffin pans with paper liners.
In a medium bowl, combine the flour, cinnamon, nutmeg, pumpkin pie spice, 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.
For 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.
Assembly: Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).
Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well.
Divide the remaining 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 for 20 to 25 minutes. Transfer to a wire rack and let cool completely before serving.
Makes 24-26 muffins
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