In-side Out Pumpkin Muffins

By Violet_61

King Arthur.
And an inside-out muffin is … ?

A wonderfully moist, tender muffin filled with sweetened cream cheese — and topped with streusel for good measure. One bite of this muffin will convince you: yes, you need to make these for your family. These muffins are simply eye-roll, contented-sigh, satisfied-groan good.

Ingredients

• For the Streusel Topping:
• 1/2 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
• 1/4 cup light or dark brown sugar (packed)
• 1/4 cup old-fashioned rolled oats or quick oats (not instant)
• 1/8 teaspoon salt
• 4 tablespoons butter, at room temperature
• For the Filling:
• 1 cup (8-ounce package) cream cheese, at room temperature; low-fat is fine
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract or a few drops Fiori di Sicilia flavoring, optional
• For the Batter:
• 1 cup pumpkin purée (about half a standard 15-ounce can)
• 2 large eggs
• 1/2 cup brown sugar
• 3 tablespoons vegetable oil
• 1/4 cup boiled cider (for best flavor), dark corn syrup, maple syrup or honey
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice*
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup milk
• 1 1/2 cups all purpose unbleached flour
• If you do not have pumpkin pie spice then substitute 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger.

Details

Servings 12
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 400°F. For easiest handling, line a standard 12-cup muffin pan with muffin papers, and spray them with nonstick vegetable oil spray. For easiest handling, set the muffin pan on a baking sheet before putting both pans into the oven.


Make the streusel first, then the filling, then the muffin batter. That way, you can use the same bowl (no rinsing) for all three — making this an easy one-bowl recipe!

Mix streusel ingredients together until evenly crumbly. Scrape any remaining streusel crumbs out of your mixing bowl into another bowl, and make the filling.

For the filling, stir or beat filling ingredient's slowly just until combined; a few scattered small lumps are OK. Refrigerate the filling while you make the batter. Scrape the mixing bowl clean of filling.

Using same bowl make the batter. Beat batter ingredients until thoroughly combined. Then.....

Gently beat in 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour (6 ounces). Scrape down the sides and bottom of the bowl and beat briefly to incorporate
the scrapings. You’ll have a smooth and fairly liquid batter.

Next, scoop a scant 2 tablespoons of batter (a tablespoon cookie scoop works well) into each of the muffin cups.

Retrieve your filling from the fridge. You’re going to scoop a heaping tablespoon of filling into each cup.

Drop a scoop of filling into the center of each muffin cup.

Cover the filling with another 2 tablespoons batter; the muffin cups will be quite full.

Lastly, add a heaping tablespoon scoop of streusel topping to each muffin.

Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted toward the edge (not into the filling) comes out crumb-free.