Instead of being iced, these nicely spicy pumpkin muffins have a sweetened cream cheese center that bakes right along with the muffin. Moist, delicious — and attractive! — they’re a lovely harvest-time (AND year-round) treat.
Ingredients:
Topping:
- 1/2 cup (60g) Unbleached All-Purpose Flour
- 1/4 cup (53g) light brown sugar or dark brown sugar, packed
- 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
- 1/8 teaspoon table salt
- 4 tablespoons (57g) butter, room temperature
Filling:
- one 8-ounce package (227g) cream cheese, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon Pure Vanilla Extract
Muffins:
- 1 cup (227g) pumpkin puree
- 2 large eggs
- 1/2 cup (106g) light brown sugar or dark brown sugar, packed
- 3 tablespoons (35g) vegetable oil
- 1/4 cup (85g) boiled cider (for best flavor), dark corn syrup, or honey
- 1/2 teaspoon table salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup (74g) milk
- 1 1/2 cups (180g) Unbleached All-Purpose Flour
Directions:
- Preheat the oven to 400 F. Line a 12-cup muffin pan with papers and grease.
- Streusel: Whisk flour, sugar, oats, and salt. Cut in butter until coarse crumbs form; set aside.
- Filling: Soften cream cheese if needed, then stir in sugar and vanilla.
- Batter: Whisk together pumpkin, eggs, brown sugar, oil, boiled cider, salt, spices, baking powder, baking soda, and milk. Scrape bowl sides and bottom. Add flour, mix until combined, scraping and beating briefly.
- Fill each muffin cup with about 2 tablespoons batter. Add about 1 tablespoon filling, then top with about 2 tablespoons batter. Sprinkle streusel over each.
- Bake 18-20 minutes, testing near the edge (not in the filling) for doneness.
- Cool muffins briefly in the pan, then transfer to a rack.
- Serve within 2 to 3 hours, refrigerate up to 3 days, or freeze up to 3 weeks. Rewarm in a 350 F oven (tented with foil) or briefly in the microwave on low.
Source: King Arthur Baking
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