The history of this recipe: one day, I had the brilliant idea that there should be a muffin with a crumbly top and a cream cheese filling. So I went online, searched for a recipe, and hit raw gold. This recipe (by sweet escape) was, hands down, the best muffin discovery I’ve ever made. These muffins are not only moist, soft, and downright heavenly, but the cream cheese oozed out of them when they were warm and the crumb topping did not make a mess when you tried to eat it as most foods with crumb toppings do. No, it baked on and stayed on. :)
Cream Cheese Filled Pumpkin Muffins:
(Makes about 18 muffins)
For the Muffins:
3 cups all-purpose flour
2 cups white sugar
2 cups pumpkin puree
1¼ cups vegetable oil
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. + 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
For the Filling:
8 oz. (1 pkg.) slightly warm cream cheese
1 cup powdered sugar
For the Crumb Topping:
1 cup white sugar
1/2 cup + 2 tbsp. flour
1 tbsp. ground cinnamon
1/2 cup (1 stick) cold butter, cubed
1. Preheat the oven to 350 degrees and line a muffin tin with paper cups or grease lightly.
2. For the muffins,
combine all of the dry ingredients in a medium bowl. Hand stir the ingredients until well mixed. Then add the rest of the muffin ingredients. Mix well. Set aside.
3. For the filling, combine the cream cheese and powdered sugar in a bowl and
mix well by hand until smooth and thoroughly mixed. Set aside.
4. For the topping, combine the sugar, flour, and cinnamon
in a small bowl. Add the cubed butter. Next use a pastry cutter or two knives (I much prefer the pastry cutter) to mix the butter/flour mixture until the mixture resemblesx coarse crumbs. Set aside.
5. Time for the assembly! Cover the bottom of each muffin cup with just enough batter to cover the bottom. Spread some batter up the sides. Drop a sizable glop of cream cheese filling in the center of the muffin cup. Then fill the muffin cup up to the brim with batter and top with the crumb topping (don’t be shy, pile it on- it bakes down). Repeat this step for each muffin.
6. Bake for 18-23 minutes… you should be able to gently tap the muffins with a knife without making an indent. Remove them from the pan immediately.
7. Serve them warm or hot (even room temperature, but then the cream cheese doesn’t ooze as much:) and go to heaven.