The weather’s starting to get cooler here and the leaves kissed with hints of color. Not fully into Fall yet, but it’s coming! Which means the start of the baking season. It’s a little harder to just throw yourself into a recipe here. There are little roadblocks like missing ingredients, a measuring cup, and converting the temperature from Fahrenheit to Celsius. I’m used to having everything on hand, or being able to just hop in the car and run to the store really quick. I’m staring over here, having to buy some spices and pots and pans, all those essentials; but at least it’s starting to look and smell like a kitchen.
I’ve decided to try my hand at some Pumpkin Cream Cheese filled muffins. My last job got me hooked on them. Sadly they don’t trust people with the recipe besides the bakers so I had to look up a good one. I decided to try this one from Pintrist.
Pumpkin Cream Cheese Muffins with Streusel Topping
for the filling:
8 oz cream cheese
1 cup confectioners sugar
for the muffins:
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tbsp + 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups granulated sugar
2 cups pumpkin purée
1-1/4 cups vegetable oil
for the streusel topping:
1/2 cup granulated sugar
5 tbsp flour
1-1/2 tsp cinnamon
4 tbsp cold butter, cut into small pieces
First prepare the filling – beat the cream cheese and confectioner’s sugar together in the bowl of an electric mixer for 1-2 minutes on medium speed.
Transfer the mixture to a piece of plastic wrap and shape into a 1-1/2″ wide log. Wrap again in tin foil and transfer for the freezer for at least 2 hours.
To make the muffins, preheat oven to 350oF.
Line muffin pans with 24 paper liners. If you don’t have any (in my case) oil and flower the pan.
In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda.
In the bowl of an electric mixer, combine the eggs, sugar, pumpkin purée, and oil. Mix until well blended on medium-low speed.
With the mixer on low speed, gradually add the dry ingredients until just combined.
To make the topping, whisk together the sugar, flour, and cinnamon in a small bowl. Cut in the butter with a pastry cutter (or a fork) until the mixture is the consistency of coarse crumbs.
To assemble the muffins, fill each muffin well with 2 tbsp of batter (just enough to cover the bottom). Place a slice of the cream cheese mixture into each muffin well.
Divide the remaining batter among the muffin cups to completely cover the cream cheese.
Sprinkle the streusel evenly on top of each well of muffin batter.
Bake for 20-25 minutes. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely. (Don’t dig in too quickly, the molten lava cream cheese can burn you!)
The muffins turned out beautifully. I had to cook them a little longer than recommended but that may be due to the oven. Korean ovens are smaller than US ones. And I probably had the temp a tad bit low because they only have it marked at 150, 180, 200, and broil on the turn dial. A little odd, but I imagine that’s the main temperatures they cook at.
The muffins are a little dense but moist and the spices are balanced. The streusel crust on top gives it an added sweetness. I might cut back the sugar in the batter and add more cinnamon next time if I plan on using the crust on top. Could use some more pumpkin as well, though that could be because I was a little short this time I had some sweet potatoes so I boiled those soft and used it to supplement the missing 1/2 cup of pumpkin.
The cream cheese filling was nice with it. Though I might use a bit more next time. it gives the muffins that next little step up on the taste buds and adds to the moistness of the cake. Baking wise it wasn’t difficult to do at all. In fact rolling it into the log was the hardest part.
All in all I enjoy the recipe and will probably make them again. We’ll see how John and his family here like them. They like pumpkin pie, so they will probably like this.
I wish I knew what they used for the recipe from my old work because these are good, but not as good as those ones. They were amazing. I’m just going to have to accept that they have skewed my standard for pumpkin muffins.