Jessica recently posted about how apples were overshadowed by America’s favorite fall flavor: pumpkin! Well, sorry-not-sorry, but pumpkin is the best! I’d been looking for a way to have pumpkin for breakfast, beyond my go-to pumpkin spice latte (psl!) and this muffin recipe fits the bill.
I got this recipe from Annie’s Eats, where there are two versions: an original and a lightened up recipe. I decided to combine the two. Since I also had a jar of delicious apple butter made by my mother-in-law around, I thought I’d include my second favorite fall flavor to the mix.
Apple, pumpkin and cream cheese frosting make the perfect sweet and tart breakfast treat. These muffins are delicious warm out of the oven but are also good frozen and reheated so you can enjoy them throughout the fall season.
for the filling:
8 ounces cream cheese, softened
2 tablespoons honey
for the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
1 1/3 cup sugar
2 cups pumpkin puree
1/2 cup vegetable or canola oil
3/4 cup apple butter or applesauce
for the topping:
1/2 cup sugar
5 tablespoon flour
1 1/2 teaspoon ground cinnamon
4 tablespoon cold unsalted butter, cut into pieces
To make the filling, combine the cream cheese and honey in a bowl. Beat with an electric mixer until smooth. Transfer to a pastry bag. Pipe into 24 equal dollops onto a parchment-covered baking sheet. Freeze until firm, at least 3 hours or overnight.
To make the muffins, preheat the oven to 350˚ F. 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 the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, oil and apple butter (or applesauce). 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.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a dollop 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.