Inside-Out Pumpkin Muffins

 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

Topping

• 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

Filling

• 1 cup (8-ounce package) cream cheese, at room temperature; low-fat is fine
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla

Muffins

• 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

Instructions

1. 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.) 
2. 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.
3. 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.
4. 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.
5. Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
6. 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.
7. Sprinkle each muffin with some of the streusel topping.
8. Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
9. Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.
10. 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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