Holiday Sweet Swap: Cream Cheese Pumpkin Muffins

A couple of weeks ago, I introduced you to the Holiday Sweet Swap that Pressed Down and Shaken Together was hosting.  As a co-host I wanted to share a holiday recipe with you as well.  It will come as no surprise to you that I chose a pumpkin recipe!  In the fall, 99% of my desserts involve pumpkin, so it was impossible not to share a recipe with you that didn't include my favorite orange gourd.

This recipe is a keeper.  That is if you remember to add the sugar!  Wes tried to make me feel better by reminding me that I'm always trying to cut the amount of sugar in recipes, so I should be happy about it.  I would have been if I didn't miss it.  Thankfully the cream cheese filing and the crumb topping contain sugar and I managed to remember to add it to both of those.  Not being one to waste, I still ate them, as did Colin (who was none the wiser).  Note to self, when your sous chef is a non-stop talking 4-year old, read and reread the recipe multiple times so as to not forget an ingredient or step!

Someday I will remake these with the sugar but I have no doubt they're delicious.  They were pretty tasty even without the sugar!

Pumpkin Cream Cheese Muffins
adapted (on accident) from Tracey's Culinary Adventures

Filling
6 oz cream cheese, softened
3/4 cup confectioners' sugar

Topping
1/3 cup sugar
4 T flour
1 tsp ground cinnamon
3 T cold unsalted butter, cut into 1/4-1/2-inch cubes

Muffins
2 cups all-purpose flour
1/4 cup whole wheat flour
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp baking soda
1 tsp salt
3 large eggs, at room temperature
1 1/2 cups sugar
1 1/2 cups pumpkin puree
1/2 cup applesauce
1/2 cup oil

To make the filling:  In a medium bowl, mix the cream cheese and confectioners' sugar together until smooth.  Transfer to a piece of plastic wrap and shape into a log that is about 1 1/2-inches in diameter.  Wrap and transfer to the freezer for at least 2 hours (or until firm enough to cut).

To make the topping:  In a medium bowl, whisk together the sugar, flour, and cinnamon.  Add the butter and use a pastry cutter to cut it in until the mixture is coarse and crumbly.  Refrigerate while you make the muffin batter.

Preheat the oven to 350.  Line muffin pans with paper liners.

Whisk the flours, cinnamon, nutmeg, allspice, ginger, baking soda and salt together in a medium bowl.  in the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, pumpkin, applesauce, and oil until blended.  With the mixer on low, gradually add the dry ingredients, beating just until incorporated.

Remove the cream cheese filling from the freezer and slice the log into 16 equal pieces.  Place just enough batter in each muffin well to cover the bottom - about 1-2 tablespoons.  Put one slice of the cream cheese mixture in each well on top of the batter.  Divide the remaining batter among the muffin wells, covering the cream cheese filling completely.  Remove the topping from the refrigerator and sprinkle evenly over the muffins.

Bake the muffins for about 20-25 minutes, or until they spring back when gently pressed in the center.  Transfer the pan to a wire rack and let the muffins cool for 5-10 minutes before removing them to the rack to cool completely.

Makes 16 muffins.