Wait for it.........................

Yes, my consistent blogging is consistently inconsistent!!  Here is the recipe for the Pumpkin Cream Cheese Muffins I found through Pinterest. I printed off the recipe and now I can't find the original blog that I found it on.

You do have to start these a little ahead as you need to freeze the cream cheese filling - a super cool technique (no pun intended!)

This recipe makes 24 so I made them for one of our craft nights at GRANDIFLORA.

Here is the recipe with some pics to get your mouth watering.............................

Pumpkin Cream Cheese Muffins/ Yield: 24 muffins

For the filling:

8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:

3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions

• To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
  
  
• To make the muffins, preheat the oven to 350˚ 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.
• 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. Transfer to the refrigerator until ready to use.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (I used my cookie scoop and it was just the right amount.) Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. 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.
  
  
  
  
  
  
  
  
  
• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!) These stayed fresh and wonderful for days!!  Now - get on it - your family will be delighted!!!