Monday, February 1, 2010

Pumpkin Cream Cheese Muffins

Posted by: Maggie

I love all of Starbuck's pumpkin items in the fall - particularly their pumpkin cream cheese muffin. Sadly, the Starbuck's decision makers seem to think that being seasonally appropriate is important, and fail to sell their delicious treat all year round. When I saw the recipe for these on Annie's Eats, I knew I needed to make them for breakfast this past Saturday.

What you'll need:

For the muffins -

3 c flour
1 t cinnamon
1 t nutmeg
1 t ground cloves
1 T and 1 t pumpkin pie spice
1 t salt
1 t baking soda
4 eggs
1 1/4 c vegetable oil
2 c sugar
2 c pumpkin puree

For the filling -

8 oz cream cheese, softened
1 c powdered sugar

For the streusel topping -

1/2 c sugar
1/4 c and 1 t flour
4 T butter, cubed
1 1/2 t cinnamon

Preheat oven to 350 degrees.

To prepare the filling, whip cream cheese and powdered sugar with an electric mixer until smooth. Form into a log on plastic wrap or foil, and make sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (Note: I'm super hungry in the morning, and there was no stinkin' way that I was waiting for this concoction to harden. I ended up freezing it for about 20 minutes while mixing up the other ingredients, and it was still a mushy consistency when I used it. Instead of slicing the log, I ended up having to scoop the mixture, and it still worked out fine.)

To make the muffins, combine the flour, spices, salt, and baking soda in a medium bowl. Mix well and put aside. Using an electric mixer, combine the eggs, vegetable oil, sugar, and pumpkin puree. Mix until well combined. Add in the dry ingredients gradually and mix on low until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Line two muffin pans with liners. To assemble the muffins, fill each muffin well halfway with batter, Remove the cream cheese log from the freezer and slice into 24 equal slices (or if you're impatient like me and you have a soft mixture, just use a spoon). Place a slice (or blob) into each well. Divide the remaining batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes and let cool before serving.

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