PUMPKIN CREAM-CHEESE MUFFINS

Pumpkin Cream-Cheese Muffins image

Provided by Yossy Arefi

Time 45m

Yield 12 muffins

Number Of Ingredients 18

2 tablespoons all-purpose flour
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
Pinch of kosher salt (Diamond Crystal)
1 tablespoon unsalted butter, cold and cut into cubes
1/2 cup/113 grams unsalted butter, melted
1 cup/200 grams light brown sugar
2 large eggs
1 1/2 cups/360 grams pumpkin purée from 1 (15-ounce) can
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon kosher salt (Diamond Crystal)
2 cups/256 grams all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup/115 grams cream cheese, cold

Steps:

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.
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.
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.
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.
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.
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.