The perfect pair: Pumpkin and cream cheese (in muffin form)

I have this friend named Brandy.

She’s pretty awesome in a lot of ways, but one of the most awesome things about her is that she loves to bake like I love to bake. She may even love to bake MORE than I love to bake! Awhile back, I was perusing her food blog and saw a recipe for pumpkin cream cheese muffins (which I love, because I love pumpkin WAY more than normal people should). I made a mental note of the recipe and when it was my turn to bring goodies to Sunday School again, I plotted and planned to make them.

They did not disappoint. Everyone RAVED about them. They smelled like happiness and cinnamon and Thanksgiving. My friends were trying to give leftovers away to other people just because they wanted to see them eat them.

So, the moral of this story is simple: MAKE THESE MUFFINS!

Here’s how:

1. Make the cream cheese filling first. Brandy’s recipe said to whip together (with an electric mixer) 8 oz. cream cheese and one cup powdered sugar. I did this, but I also added a splash (a teaspoon or so) of vanilla. I am vanilla’s biggest fan and think almost all baked good deserve a bit of it. You want the cream cheese mixture to become creamy and fluffy. When it’s reached almost icing consistency, it’s good to go. Take the cream cheese mixture and form it into a log on plastic wrap. Wrap it tightly and pop it into the freezer for 1-2 hours until it becomes firm and you can cut it into 24 discs. You’ll find out what to do with them a bit later.

2. After your filling has been in the freezer for a bit, get to work on the batter. In a medium bowl, mix together the dry ingredients: 3 cups flour, 1 tsp. cinnamon, 2 tsp. pumpkin pie spice, 1 tsp. salt, and 1 tsp. baking soda. Brandy’s recipe called for 1 tsp. ground cloves, but I don’t like cloves so I didn’t add that. Her recipe also included a tablespoon more of pumpkin pie spice, but pumpkin pie spice contains nutmeg and nutmeg makes me gag, so I only put 2 teaspoons in and it worked fine.

3. In your mixer bowl, add 2 cups of pumpkin puree (make it yourself. . . or do what I did and buy some Libby’s!), 2 cups sugar, 4 eggs, and 1 1/4 cups vegetable oil. Mix together with the mixer just until combined. Then, add in the dry ingredients little by little until all have been incorporated.

4. Now, if your filling is ready and firm enough to slice, you’re ready to go. Make sure the oven is preheated to 350 degrees and that you’ve added paper liners to your muffin tins (and sprayed with baking spray) or greased the muffin tins so the muffins will come out easily. Fill each muffin tin well about 1/3 to halfway full.

5. Slice the cream cheese log into 24 discs. Place one on top of the filling in each muffin tin well.

6. Divide the remaining batter evenly among the pans, pouring it over the cream cheese in each muffin well.

7. Make the streusel topping by combining 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 cup and 1 teaspoon flour, 4 tablespoons of butter cubed, and 1 1/2 teaspoons cinnamon. I used a pastry blender and smooshed everything together. Sprinkle each muffin with the topping.

8. Bake at 350 degrees for about 20-25 minutes. Let cool completely before serving.

Ingredients: 3 cups flour 1 tsp. cinnamon 2 tsp. pumpkin pie spice 1 tsp. salt 1 tsp. baking soda 4 eggs 1 ¼ cups vegetable oil 2 cups sugar 2 cups pumpkin puree

For the filling: 8 oz. cream cheese, softened 1 cup powdered sugar

For the streusel topping: 1/4 cup sugar 1/4 cup brown sugar ¼ cup and 1 tsp. flour 4 tbsp. butter, cubed 1 ½ tsp. cinnamon