▶︎ Summary
Summary
Yield | |
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Source | Adapted from King Arthur Flour Baker's Compaion by King Authur Flour Baking Company |
Prep time | 30 minutes |
Cooking time | 20 minutes |
Total time | 50 minutes |
▶︎ Description
Description
Instead of being iced, these nicely spicy pumpkin muffins have a sweetened cream cheese center that bakes right along with the muffin. Moist, delicious — and attractive! — they're a lovely harvest-time (AND year-round) treat.
Type:
Difficulty:
▶︎ Ingredients
Ingredients
1⁄4 cups
all-purpose flour 1⁄8 cups
brown sugar (packed) 1⁄8 cups
rolled oats (old-fashioned or quick cooking) 1 pinch
salt 2 tablespoons
butter (room temperature) 4 ounces
creem chees (at room temperature) 1⁄8 cups
granulated sugar 1⁄4 teaspoons
vanilla extract (or a few drops Fiori di Sicilia, optional) 1⁄2 cups
pumpkin pureé 1
large egg 1⁄4 cups
brown sugar (packed) 1 1⁄2 tablespoons
vegetable oil 1⁄8 cups
boiled cider (for best flavoer, or dark corn syrup, or honey) 1 pinch
salt 3⁄4 teaspoons
pumpkin pie spice (or 1/2 teaspoon cinnamon + 1/8 teaspoon cloves + 1/8 teaspoon ginger) 1 teaspoon
baking powder 1⁄4 teaspoons
baking soda 1⁄4 cups
milk 3⁄4 cups
all-purpose flour▶︎ Instructions
Instructions
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Preheat the oven to 400°F. Line a standard 6-cup muffin pan with muffin papers, and grease the papers.
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To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
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To make the filling: Make sure the cream cheese is at room temperature. If it's not, place it in a microwave-safe bowl, and heat on low power for 40 seconds, just to soften it. Stir in the sugar and vanilla or Fiori di Sicilia.
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To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
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Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
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Drop a scant 2 tablespoons of the batter into each muffin cup (a heaping tablespoon cookie scoop works well here), spreading it to cover the bottom. Dollop on a generous tablespoon of filling (one level cookie scoop), then cover with another 2 tablespoons of batter (another heaping cookie scoop).
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Sprinkle each muffin with some of the streusel topping. (A slightly heaped tablespoon cookie scoop is about right.)
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Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted towards the edge (not into the filling) comes out crumb-free.
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Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.
- Enjoy fresh-baked muffins within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks. Rewarm cold muffins in a preheated 350°F oven, tented with foil. Or heat briefly in a microwave set at low power.
▶︎ Notes
Notes
This recipe will make 12 mini muffins; bake minis in a preheated 375°F oven for 12 to 15 minutes.
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