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pumpkin cream-cheese muffins

4.0

(160)

cooking.nytimes.com
Your Recipes

Total: 45 minutes

Servings: 12

Cost: $3.57 /serving

Ingredients

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Instructions

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Step 1

Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.

Step 2

Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.

Step 3

Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.

Step 4

Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined — a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.

Step 5

Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.

Step 6

Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.

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