Pumpkin Cream Cheese Muffins

Seriously don't read any further if you have no self control. These muffins, according to spark people recipe calculator, have over 400 calories a piece. If your like me and can keep your sweet tooth in check read on. These muffins took first place last night at our city's dessert baking contest. They are seriously that good. Personally this is all of my favorite sweet tastes rolled into one. They taste like pumpkin pie with a pumpkin cheesecake flavor added as a bonus. They are easy to make and each batch makes 24 muffins. Yes 24! Do NOT double this recipe like I did as I had to give them away to avoid the weight gain these will bring. I found this recipe via pinterest which is a favorite site of mine.

Pumpkin Cream Cheese Muffins
Lung Family Blog

Yield: 24 muffins

 Ingredients:

For the filling:

8 oz. cream cheese, softened

1 cup confectioners’ sugar

¼ tsp vanilla extract

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

1 tsp vanilla extract

For the topping:

½ cup sugar

5 tbsp. flour

1½ tsp. ground cinnamon

4 tbsp. cold unsalted butter, cut into pieces

 Directions:

For the filling, combine the cream cheese, vanilla  and confectioners’ sugar  in a medium bowl and mix well until blended and smooth.  Once blended, cover tightly with plastic wrap and chill in the refrigerator.

For the muffins, preheat the oven to 350˚ F, and line muffin pans with cupcake  liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree ,, vanilla and oil.  Mix on low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons).  Spoon a tablespoon of the cream cheese mixture into the very center of each cup.  Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely.  Sprinkle a tablespoon of the streusel mixture on top of each muffin.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot!

Best Raspberry Muffins

I adapted this recipe from "Best Blueberry Muffins" from the June 2009 issue of Cook's Illustrated. I had to adapt it because my mother hates blueberries. I don't believe I have ever seen such an old person who has so many picky eating habits. Kids sure, but they grow up and lose most of those. And I feel safe saying that here because I know she doesn't check this blog. Hee. Love ya regardless, I just reserve the right to nitpick your pickiness.


Lemon-Sugar Topping
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon

1. Stir sugar and zest in a small bowl until combined; set aside.

Muffins
2 cups fresh raspberries
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons(1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tim with nonstick cooking spray. Over medium heat stir 1 cup raspberries and 1 teaspoon sugar together in a small sauce pan, mashing with the back of a spoon. Heat until berries release their juices and has thickened. Cool mixture for 10-15 minutes.

2. Whisk flour, baking pwoder and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs in medium bowl until thick. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup raspberries into flour mixture until just moistened.(Batter will be lumpy with a few dry spots of flour, do not overmix.)

3. Divide batter equally among prepared muffin cups, batter should completely fill cups and mound slightly. Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using a wooden skewer/chopstick gently swirl berry filling into batter using a figure-eight motion. Sprinkle evenly with lemon-sugar topping.

4. Bake until muffin tops are golden and just firm, 17-19 minutes. Cool muffins in tin for about 10 minutes, then transfer to a wire rack to cool completely.

I thought these were quite delicious. They have a cake crumb and are perfect for breakfasts. I did not use all the lemon-sugar topping when I sprinkled them, but I reserved it so I could use it after I buttered them up.

Lemon Raspberry Muffins with Streusel Topping

Sorry the picture is really bad on this one. I tried over 30 pictures of these muffins and couldn't get a decent picture. I would have tried again in the morning but every muffin was gone by morning. This muffin was very good. I'll be making it again soon. The lemon and raspberry flavors together were tasty and the topping really helped to make the muffin. I found the recipe here:
http://fortheloveofcooking-recipes.blogspot.com/2008/07/lemon-and-raspberry-muffins-with.html


2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon, chopped finely
8 oz fresh raspberries (frozen would work too)

Streusel Topping:
1/4 cup of white sugar
2 tbsp flour
2 tbsp cold butter, chopped into pieces
Combine all ingredients with fingers until flaky and crumbly.


Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins. Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (don't over bake).