I'm so glad the weather is staring to feel more like the start of Fall. I see leaves on the ground and we've gotten a little rain so far. So, my mind immediately turns to the wonderful use of pumpkin. In everything really, chai latte's, pie, and in this case, muffins. Really this recipe is more like cupcakes because they're just so delicious you can't really categorize these as muffins. With they're delicious cream cheese filled center, it's like the frosting is on the inside. I loved every part of this cupcake the batter was perfection, the cream cheese was just the right amount of sweet, and the topping had great texture. These lovelies filled the house with the most delicious aroma, I wish I could capture it and keep it year round. My family loved these. It makes me happy:)
Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces