Pumpkin Cream Cheese Muffins

     While scrolling through Pinterest in one of my very interesting classes ... I found a post for fall desserts and this one by The Girl Who Ate Everything.

    That night I bought all the ingredients and made it - probably the best muffins I have ever had!
    And they taste just as good without the cream cheese - I made them with and without!



    3 cups of flour

    1 teaspoon of ground cinnamon

    1 teaspoon of ground nutmeg

    1 teaspoon of ground cloves
    1tablespoon plus 1 teaspoon of pumpkin pie spice
    1 teaspoon of salt
    1 teaspoon of baking soda
    4 large eggs
    2 cups of sugar
    2 cups of pumpkin puree
    1 ¼ cups of vegetable oil

    cream cheese (optional)

    ½ cup of sugar

    5 tablespoons of flour

    1 ½ teaspoons of cinnamon

    4 tablespoons of cold butter

    Preheat the oven to 350°F

    For the muffins: combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda.

    In another bowl, combine the eggs, sugar, pumpkin puree and oil. With the mixer on a medium speed, add in the dry ingredients.

    For the topping: combine the sugar, flour and cinnamon in a bowl, add the cold butter in pieces and cut into the dry ingredients with a fork until the mixture is crumbly and coarse.

    Fill the muffin pans with batter, leaving about 1cm from the top to allow for the muffins to rise.

    Optional: Add 1-2 teaspoons of cream cheese to each muffin, pushing it down so the batter covers the cream cheese.

    Sprinkle the topping over the muffins before making.

    Bake for 20-22 minutes.

    Print the recipe card here.                                                                                

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