PUMPKIN CREAM CHEESE MUFFINS

 
Ok here's the deal: normally I don't make things that take more than two steps.  However, I had a few extra minutes and these are said to rival Starbuck's so  - well, I just had to try!  So if you're looking for quick, don't start with this.  If you're looking for absolutely-to-die-for, ya gotta go for it!!!

PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese Muffins

Makes 24 muffins Ingredients: For the filling: 8 oz. cream cheese, softened 1 cup powdered sugar For the muffins: 3 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 tablespoon plus 1 teaspoon pumpkin pie spice 1 teaspoon salt 1 teaspoon baking soda 4 large eggs 2 cups sugar 1 15-oz can of pumpkin 1¼ cups vegetable oil For the topping: ½ cup sugar 5 tablespoons flour 1½ teaspoons ground cinnamon 4 tablespoons cold margerine, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper 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 and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make 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 forks until the mixture is coarse and crumbly. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well (see note). You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. *Note:  You will need 24 slices of cream cheese mixture.  If your's is still soft like mine was, just mark off 24 even sections with a knife, then scoop them out with a spoon.  No biggie. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. These are absolutely YUMMY!!! Source: from Annie's Eats Printed from: http://www.the-girl-who-ate-everything.com/2011/10/pumpkin-cream-cheese-muffins.html