Pumpkin cream cheese Cupcake

the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
¼ tsp vanilla extract
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
the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
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.
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.
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.
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
for 20-25 minutes.  Transfer to a wire rack and let cool completely before
serving, the cream cheese filling will be very hot!

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