Crumb Topped Pumpkin Cream Cheese Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This came off of Rachelle's Blog that I follow. They sound really good and have a nice crumb topping. Ingredients:
muffins |
3 cups flour |
1 tsp cinnamon |
1 tsp nutmeg |
1 tsp ground cloves4 tsp pumpkin pie spice |
pinch of cardamom |
1 tsp salt |
1 tsp soda |
4 eggs |
2 cups sugar |
2 cups cooked or canned pumpkin |
1 1/4 cups vegetable oil |
cream cheese filling |
6 ounces cream cheese, softened |
2 tablespoons sugar |
2 tablespoons milk |
1 teaspoon vanilla extract |
crumb topping |
1 cup all-purpose flour |
3 tablespoons light brown sugar |
2 tablespoons granulated sugar |
1 teaspoon baking powder |
pinch of salt |
6 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 350. To make the cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.
2. Make the crumb topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, and salt.
3. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.
4. Mix muffin ingredients together except cream cheese filling.
5. Fill muffin tins (greased or paper cups) 3/4 full.
6. Put 1-2 tsp cream cheese filling in each muffin and lightly swirl (Use a plastic bag snipped as a pastry bag).
7. Top with 1 generous tablespoon of topping.
8. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin.
9. Let cool in pans for 5 minutes, then remove to racks to cool completely.
10. Makes 24 muffins.
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