HAPPY SUNDAY MUFFINS! Today is the perfect day to make these and make the house smell like heaven. It’s grey and cold and all I want to do is stay in my pajamas and light a fire. And is it too early to start cooking and having a glass of wine? It’s after 1 and it’s Sunday and the kids aren’t home and it’s COLD. Reason enough, yes?
I came up with this recipe years ago when I was living in Ohio and the girls in the neighborhood kept talking about these muffins at Starbucks that were pumpkin and had a cream cheese filling. The extent of my Starbucks purchases to date only include what they call a red eye…a regular coffee with 2 shots of expresso and a cold brew in the summer. So I was intrigued by all the hype about what I have to assume were/are probably muffins that get shipped on a truck from corporate to the store and sit around for a little while, at least (though maybe not too long if they really are that good). And to be honest, anytime someone tells me they love something I get so excited because I love little more than an excuse to make food for people. So, naturally, when I heard about these muffins I had to figure out how to make them at home for the girls.
So, I took an old banana bread recipe that I’d been using for years and started by switching out pumpkin for the banana. Then I played around with spices til I got the pumpkin pie sort of taste just right. The cream cheese filling was pretty easy to come up with, and then I didn’t want to stop there so I added a streusel topping. I make these at least a few times each fall, especially if I have company coming over. They keep for a couple days wrapped well on the counter, but they are oh so good right out of the oven…with a cup of coffee and possibly 2 shots of expresso. ENJOY!
And they all fall down…
- MUFFIN BATTER
- 3 cups all purpose flour
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 4 teaspoons pumpkin pie spice
- 1 cup unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup milk (I use 2%)
- 1½ teaspoons vanilla
- 2 cups cooked pumpkin
- CREAM CHEESE FILLING
- 6 ounces cream cheese, at room temperature
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon vanilla
- STREUSEL TOPPING
- ½ cup granulated sugar
- ¾ cup all purpose flour
- ½ cup chopped pecans or walnuts
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 350 degrees.
- FOR THE FILLING: In a small bowl, whisk together the cream cheese and sugar until fluffy. Add in the egg and vanilla and continue whisking until smooth, about 3 minutes. Set aside.
- FOR THE STREUSEL: Use a fork to mix together all ingredients in a small bowl until crumbly and set aside.
- FOR THE MUFFINS: Line 2 muffin tins with paper liners and set aside (or spray the tins with baking spray). In the bowl of a stand mixer fitted with the paddle attachment, or using a wooden spoon, mix together the flour through the pumpkin pie spice. Pour in the melted and cooled butter and continue to mix until just incorporated. In a small bowl, whisk together the eggs through the pumpkin and add in to the flour mixture. Continue mixing until well blended (batter may be slightly lumpy but try to get out most of the lumps). Use a spoon to fill each muffin cup about a third full, then spoon 2 teaspoons of the cream cheese filling into each of the centers. Fill the muffin cups almost to the top with more batter and then evenly sprinkle the streusel topping over each. Bake for 25 to 30 minutes or until muffins are set and no longer jiggle in the center.
Also, if you like a sweeter muffin you can add 2 more tablespoons of sugar to the batter. ENJOY!