Pumpkin Cream Cheese Muffins

October 27, 2013 13:11 by Suzy

I'm looking out at a gorgeous Ohio fall Sunday...bright sunshine, cool crisp air and falling leaves.  And football on the TV.  Life is good.

These muffins are the perfect treat for a late-October weekend.

Pumpkin Cream Cheese Muffins
adapted from The Loopy Ewe

Filling:
8 ounces cream cheese
1 cup powdered sugar

Topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoons cinnamon
4 tablespoons cold butter, cut into pieces

Muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

Beat together cream cheese and powdered sugar until well combined.  Scrape onto piece of plastic wrap and form into a log, 1 1/2 inches in diameter.  Wrap tightly in plastic wrap and place in freezer for at least 2 hours.

Combine topping ingredients in a small bowl.  Mix with clean hands or two forks until crumbly.  Keep in refrigerator until ready to use.

Preheat oven to 350 degrees.  Grease muffin tins, or use paper liners.

In large bowl, beat together eggs, sugar, pumpkin and oil until well blended.  Add all of the dry ingredients and stir until combined.  Do not overmix.

Slice cream cheese log into 24 equal pieces.

Put a small amount (barely 1 tablespoon) of batter in each muffin tin well.  Top with piece of cream cheese mixture, then spoon batter on top, completely covering the cream cheese.  Sprinkle each muffin with topping.

Bake at 350 degrees for 20-25 minutes.  Let cool on wire rack for a few minutes before serving.  Makes 24 muffins.



Pumpkin Crumb Coffee Cake

October 26, 2010 20:36 by Suzy

I know the food blogosphere is overflowing right now with pumpkin recipes (scones, cupcakes, and soup) but when I saw this recipe, it immediately went on my "Must-Bake-Now" list.  Warm and spicy, super moist from the pumpkin and applesauce, and with a yummy crumbly topping.  I brought this to my office this morning and it was gone in a flash.

Pumpkin Crumb Coffee Cake
adapted from Noble Pig and All You

Topping:
1 cup flour
1/2 cup dark brown sugar, packed
pinch of salt
1 1/2 teaspoons cinnamon
6 tablespoons cold butter, cut into pieces

Cake:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-ounce can pure pumpkin (not pie filling)
1 teaspoon vanilla
1 1/2 cups sugar
1/2 cup dark brown sugar, packed
2 eggs, lightly beaten

Make the topping:  combine flour, dark brown sugar, pinch of salt and cinnamon in medium bowl.  Add cold butter and combine until crumbly.  Put in refrigerator until cake batter is ready.

Preheat oven to 350 degrees.  Grease a 9" x 13" pan.

In bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Set aside.

In large bowl, combine oil, applesauce, pumpkin, vanilla, sugar, and dark brown sugar.  Whisk together.

Add eggs and whisk to combine.

Stir flour mixture into pumpkin mixture just until combined.

Pour batter into prepared pan and sprinkle with the topping.  (The next time I make this, I will probably sprinkle a layer of topping in the middle of the cake as well...it was so good!)

Bake 45-50 minutes, or until toothpick inserted in center comes out clean.  Let cool 20 minutes before cutting.



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