Pumpkin Cream Cheese Muffins

http://annies-eats.net/2010/10/08/pumpkin-cream-cheese-muffins/

I found this recipe on the above blog. A little bit of work but well worth the effort. I'll be bringing them into work tomorrow for my co-workers as they deserve the treat!

Plan ahead as the cream cheese mixture needs to sit in the freezer for a few hours. Mix one block of cream cheese with 1 cup powdered sugar. Look at that lovely red silicone scraper that Santa left in someone's stocking this year:

Transfer mixture to a piece of plastic wrap (see previous post for hint) and shape into 1 1/2 inch diameter log. Smooth plastic wrap tightly around log and and reinforce with piece of foil.

Put in freezer and chill at least two hours.

Preheat oven to 350. 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 large bowl 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.

Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  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.