Baking with LaLa ~ Pumpkin Cream Cheese Muffins

Hi there! I’m Lala. I’m a Catholic, Wife and Mother to my infant daughter. I love to cook and try out new recipes. Today, we’ll be making some super delicious Pumpkin Cream Cheese Muffins!

During the livestream, I’ll walk you through each step of the cooking process. Please feel free to ask questions in chat or a comment after the livestream has ended!

Here is the Recipe:

Ingredients (makes 24 muffins)
For the filling:
8 ounces 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
15 ounces pumpkin puree
1 ¼ cups vegetable oil
Instructions:

Filling:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer to the freezer while preparing the rest of the batter. We just want the mixture to firm up. If you are making these in steps and have a long time before you're assembling, just chill the mixture in the fridge so it doesn't freeze all the way.

Muffins:
1. To make the muffins, preheat the oven to 350 degrees 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.

2. 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. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

3.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). Place a scoop of the cream cheese mixture into each muffin well. I use my smallest cookie scooper. 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.

4. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.