- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1 and 1/4 cup vegetable oil
- 1/2 cup white sugar
- 2 Tablespoons brown sugar
- 5 Tablespoons all-purpose flour
- 1 and 1/2 teaspoon cinnamon
- 5 Tablespoons unsalted butter, cold and cut into small pieces
- 8 ounces cream cheese, softened
- 1 cup powdered/confectioners sugar
Prepare filling by combining cream cheese and powdered sugar in a small bowl with an electric mixer until smooth. Place bowl into refrigerator until needed. The colder the filling, the better.
Prepare the topping. Combine the sugars, flour and cinnamon in a small bowl. Using a pastry cutter, mix the cold butter into the flour mixture until crumbly and well combined. Place in refrigerator until ready to use.
Preheat the oven to 350 degrees (F). Prepare two muffin tins with cupcake liners and set aside.
In a medium bowl, combine the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda) and whisk to combine. In another bowl, combine the eggs, sugar, pumpkin and oil. With a hand mixer, beat on medium speed until well blended. Slowly add the dry ingredients and mix just until combined.
To assemble the muffins, spoon a generous amount of batter into each cupcake tin, filling each paper about 1/3 full. Using a melon baller or small spoon, scoop a ball of the cool cream cheese mixture over the batter. Then use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.
Sprinkle a tablespoon or so of the sugar/topping mixture over each muffin.
Bake for 20-25 minutes or until a cake tester comes out clean. Cool completely before serving.
Recipe inspiration: Annie’s Eats5