All the senses are evoked with the first bite of this simply delightful pumpkin muffin. Crunchy topping and the soft, smooth cream cheese filling make this sweet bread a good choice for breakfast or a snack anytime of the day.
Ingredients for the Oatmeal Topping
½ cup of all-purpose flour
¼ cup of brown sugar
¼ cup of old-fashioned rolled oats
¼ cup of unsalted butter
Preheat oven to 400 degrees Fahrenheit and lets prepare a muffin pan by applying unsalted butter to each muffin well, and then fill them with paper liners and brush some warm butter on the sides of each liner. Lots of buttering, I know, but this will ensure easier removal of the paper from the muffin after baking.
So, let’s first prepare the topping for the muffins; simply place flour, sugar, oats and softened butter in a medium bowl and mix together until all ingredients are well combined. Set aside.
Ingredients for the filling
8 ounces of cream cheese at room temperature
¼ cup of sugar
½ teaspoon of vanilla extract
All that is required to make the yummy filling is to combine cream cheese, sugar and vanilla until smooth and set aside.
Ingredients for the Muffins
1 cup of pumpkin puree
2 large eggs
½ cup of brown sugar
3 tablespoons of vegetable oil
¼ cup of undiluted apple juice concentrates
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of ground cinnamon
¼ teaspoon of ground ginger
¼ teaspoon of ground cloves
¼ teaspoon of ground nutmeg
1/3 cup of milk
1 ½ cups of all-purpose flour
To make the batter for the muffins, in a large bowl, combine together the pumpkin puree, eggs, brown sugar, oil, apple juice concentrate, baking powder, baking soda, spices, and milk.
Add flour and mix well, scrape sides and the bottom of the bowl to be sure that all the batter is mixed well.
Drop 2 tablespoons of the batter to each muffin cup,
next add 1 heaping tablespoon of cream cheese filling and then follow with 2 more tablespoons of batter. Sprinkle the top of each muffin liner with oatmeal topping.
Bake muffins in preheated oven for 22 minutes, or when wooden stick inserted in the belly of the muffin comes out without any raw pumpkin batter sticking to it.
After baking, let muffins cool in the pan for 5 minutes. Then remove them from the pan and let them finish cooling on the wire rack until they are cooled completely.
Prep time about 25 minutes
Bake time 22 minutes
Recipe inspired by a recipe found in the magazine Sift from the Fall of 2016.
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