It was such a pretty day that I decided to enjoy a Fall tea outside by my waterfall. My cute owl was gifted to me by my friend, Marsha @ The Better Baker. Thank you, Marsha!
Won't you join me for an Inside-Out Pumpkin Muffin? There's a surprise cream cheese filling inside! You know that Mr. Owl is hoping to get a tasty bite!
I'm using my Johnson Brothers Olde English Countryside teacup today. I love brown transferware for Fall.
These muffins with the creamy center and streusel topping are a perfect Autumn treat. The recipe comes from King Arthur Flour for their #bakealongchallenge.
Inside-Out Pumpkin Muffins
- 1/2 cup flour
- 1/4 cup brown sugar (packed), light or dark
- 1/4 cup old-fashioned rolled oats or quick oats
- 1/8 teaspoon salt
- 4 tablespoons butter, at firm room temperature
- 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, or honey (I used honey)
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice, or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup milk
- 1 1/2 cups flour
- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers. (I had extra batter, filling and topping and I actually got 17 muffins.)
- To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
- To make the filling: Make sure the cream cheese is at room temperature. If it's not, place it in a microwave-safe bowl, and heat on low power for 40 seconds, just to soften it. Stir in the sugar and vanilla.
- To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider (or honey), salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
- Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
- Drop a scant 2 tablespoons of the batter (a heaping tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
- Sprinkle each muffin with some of the streusel topping.
- Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
- Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.
- Enjoy fresh-baked muffins within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks. Rewarm cold muffins in a preheated 350°F oven, tented with foil. Or heat briefly in a microwave set at low power.
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