Pumpkin Cheesecake Muffins

Muffin and Topping adapted from: Annies Eats

Makes: About 45 mini muffins (12 regular)

For the filling:

8 oz. cream cheese, softened

1 large egg

1 tbls flour



1 cup confectioners’ sugar

Hello, my new favorite pumpkin treat! Nice to meet you. Where have you been all my life?Oh... are you expecting me say more about these? Are the pictures not enough to make you want to go bake them RIGHT NOW. Ok fine, I don't think words will do them justice, but I'll try. This muffin is a cross between a cupcake, pumpkin pie, and cheesecake. It's Fall in a bite. They're easy to make and even easier to look at. The only hard thing about these is watching them leave as your husband takes them to work.I got the idea from these muffins over at Annies Eats. I used the same base, but instead of molding the cream cheese into log, freezing it, slicing it, and hiding it in the middle of muffin I decided to alter the filling a little bit and go black bottom cupcake style with these. I like the idea of the cream cheese showing so you know exactly what's in store. And the cinnamon sugar topping? That's just a nice little bonus that adds the perfect finishing touch!

For the muffins:



1 1/2 cups all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tbsp. plus 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. baking soda

2 large eggs

1 cup sugar

1 cup pumpkin puree

1/2 cup + 2 tbls vegetable oil

For the topping:



1/4 cup sugar

2 1/2 tbsp. flour

3/4 tsp. ground cinnamon

2tbsp. cold unsalted butter, cut into pieces

Directions: