Spread the sweet taste of fall by serving warm pumpkin muffins on a breezy afternoon.
Maple Cream Cheese Pumpkin Muffins
Makes 1 dozen
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- 6 ounces cream cheese, softened
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon maple extract
- 2¼ cups all-purpose flour
- ¾ cup firmly packed brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin
- ⅓ cup canola oil
- ¼ cup buttermilk
- ½ cup all-purpose flour
- ¼ cup firmly packed brown sugar
- 3 tablespoons old-fashioned oats
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter, softened
- For filling: In a large bowl, beat all ingredients with a mixer at medium speed until smooth. Spoon mixture onto a sheet of wax paper, and shape into a 6-inch-long log. Roll up log withpaper, twisting ends to secure, and freeze for 1½ to 2 hours or until firm.
- Preheat oven to 350°. Spray 12 muffin cups with baking spray with flour.
- For batter: In a medium bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together eggs and next 3 ingredients. Stir egg mixture into flour mixture just until combined. Spoon about 2 tablespoons batter into prepared muffin cups.
- Unwrap cream cheese log, and cut into ½-inch-thick slices. Add 1 slice to each muffin cup, and spoon remaining batter onto cream cheese mixture.
- For topping: In a medium bowl, whisk together flour and next 3 ingredients. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle topping onto batter, pressing gently into batter.
- Bake for 15 to 17 minutes or until edges are lightly browned. Let cool in pans for 10 minutes. Remove from pans, and serve warm. Refrigerate in an airtight container for up to 3 days.
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