Fall has been here for quite some time now, but I feel that the time between Halloween and Thanksgiving is the best time to bake pumpkin treats. I also love almost anything that’s sweet and pumpkin-flavored, so these next couple of days and weeks you’ll definitely be seeing more pumpkin-inspired treats!
It is important to know that these muffins are very special. They start with a perfectly balanced batter: not too sweet or too dry. A cream cheese filling adds to the overall softness. A crumb topping is put to finish, adding that needed crunch.
Basically, these muffins are a perfect must-make this fall. If that’s not enough to convince you to try these, then just remember, they are healthy too!
- 8 oz. cream cheese, room temp.
- 1 cup powdered sugar
- 3 cups all-purpose or wheat flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 1½ cups sugar
- 2 cups pumpkin puree (one 15 oz can works fine)
- ½ cup canola oil
- ¾ cup unsweetened applesauce
- 4 tbsp. all-purpose or wheat flour
- 7 tbsp. old fashioned rolled oats
- 3 tbsp. turbinado sugar
- ½ tsp. ground cinnamon
- 3 tbsp. cold butter, cut into pieces
- 1. Whip the cream cheese (you may warm it in the microwave so that it is easier to whip). Add the powdered sugar. Place in the fridge so the mixture can become firm.
- 2. Preheat oven to 350F. Make the batter. First, mix together the flour, spices, salt, and baking soda. In the bowl of a standing mixer, beat eggs, sugar, pumpkin puree, oil, and applesauce. Add the flour mixture.
- 3. Make the topping. Combine flour, oats, sugar, cinnamon, and butter in a small bowl.
- 4. Prepare a 24-muffin tin with paper liners. In each muffin cup, fill it 3/8 of the way with batter, place a small scoop of the cream cheese mixture in the center, then add enough batter so that the muffin cup is ¾ of the way full. Coat with a sprinkling of the oat topping. Place in the oven for 22-26 minutes, or until golden brown.