pumpkin cream cheese muffins

This recipe is special for two very important reasons:

#1: These muffins just so happen to be my good best friend Shannon's favorite muffins. I've made them for her on many occasions. I even served them at her bridal shower last year. So naturally I made them in preparation for her visit! That's right. Two dozen muffins just for me and Shan. My definition of heaven.

#2: These muffins are just freaking good. This recipe has been one of my go-to fall recipes for a couple years now and it never disappoints. I mean, let's be real here. Pumpkin + cream cheese = muffin perfection. Enough said.

So, as you read this post, I am most likely hurtling towards Logan Airport to pick up my long lost friend and begin the Katy/Shan festivities. Shan and I have been partners in crime for many moons now (ahem, over a DECADE...yeah, I'm old). However, this will be our first New England adventure. Here are a few of my predictions:

• Shannon and the collective population of New England will enter into an unspoken battle over who can have the most attitude. Shannon will win. I will be proud.
• Shannon will take one million pictures...of my roommate's cat. Because Shannon loves fluffy animals more than most people can fathom.
• We will drink far and away too much wine. And eat waaaay too many pumpkin cream cheese muffins. And that's fine.

Other than those three certainties, I am so excited to see what this weekend has in store. Pictures to follow soon!

Pumpkin Cream Cheese Muffins

For the Filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the Muffins:
3 cups all-purpose flour
1 Tbsp plus 1 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground all-spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
1 can (15 oz.) pumpkin puree
1 1/4 cups vegetable oil

For the Topping:
1/2 cup sugar
5 Tbsp flour
1 1/2 tsp ground cinnamon
4 Tbsp cold unsalted butter, cut into pieces

Directions:
To prepare 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 1½-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.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, 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 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 assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 Tbsp). 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 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Yield: 24 muffins
Source: Annie's Eats