The Best Pumpkin Muffins

These muffins are sooo good! They do require making a filling and topping in addition to the muffin batter. The filling needs to be frozen for 1-2 hours so plan ahead!

Pumpkin Muffins with Cream Cheese Filling

Filling:

8 oz cream cheese, softened

1 cup powdered sugar

Mix together and spread into a log on plastic wrap. Roll tightly and freeze for 1-2 hours.

For muffins:

3 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 Tablespoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 1/4 cup oil

2 cups sugar

2 cups pumpkin puree

Topping:

1/2 cup sugar

1/4 cup flour

4 Tablespoons cold butter

1 1/2 teaspoons cinnamon

In two different bowls, combine dry ingredients and wet ingredients. Then mix the two bowls, just until moistened. Remove log of filling from freezer and cut into 24 pieces. Fill muffin cups 1/3 full and top with a filling piece. Scoop remaining batter over the top. Sprinkle with topping mix and bake at 350 for 18-20 minutes.

My Notes:

These seem like a lot of work...they are SO worth it! (and it really isn't all that much work) These are best cold so make them the night before and they are perfect for breakfast, although I think they work well for dessert too. Try not to eat the whole batch!