Pumpkin Cream Cheese Muffin

Amazing and impressive looking muffins! Right amount of spices, filling and toppings! I will definitely make this over and over again. This is the most time consuming muffins though (as normal muffins are really quick and simple). Make sure that to make it only when you have 2 hours to spend and while you have patience. But it totally worth it at the end. I will rate it 5 stars!!!

Recipes adopted from Annie’s Eats

Yield: 12 muffins

Ingredients

For the filling:

4 oz. cream cheese, softened

1/2 cup confectioners’ sugar

For the muffins:

1 ½  cups all-purpose flour

½  tsp. ground cinnamon

½  tsp. ground nutmeg

½  tsp. ground cloves

½  tbsp. plus ½  tsp. pumpkin pie spice (mix  of cinnamon, nutmeg, cloves, ginger; substitution click here)

½  tsp. salt

½  tsp. baking soda

2 large eggs

¾  cups sugar

1 cups pumpkin puree (not pumpkin pie filling)

½ cups + 2 tbsp vegetable oil

For the topping:

¼  cup sugar

2 ½  tbsp. flour

1 tsp. ground cinnamon

2 tbsp. cold unsalted butter, cut into pieces

Directions

1) 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. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

2) Make the muffins: Preheat the oven to 350˚ F. In a medium bowl, combine the dry ingredients, e.g. flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda.

3) In a large bowl, mix together the eggs, sugar, pumpkin puree and oil until well combined. Then, with the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

4) Make the topping: Combine the sugar, flour and cinnamon in a small bowl. 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.

5) Assemble the muffins: 

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 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.

6) Bake for 20-25 minutes. (I used 25 min) Transfer to a wire rack and let cool completely before serving. 
SERVE WARM. Reheat it before eating.