Inside-Out Pumpkin Muffins

Even though I just posted a streusel cake a couple of days ago, I had to share these streusel-topped muffins sooner rather than later, because they are so unusual and delicious.

For each Bakalong, King Arthur Flour provides detailed step-by-step instructions in addition to the recipe, as well as tips and tricks to use along the way. These Inside-Out Pumpkin Muffins are no exception.

Upload a picture of your creation to social media, use the hashtag #bakealong, and your photo will also go up on King Arthur Flour’s Bakealong site. I don’t know why I am having so much fun with this, but I am.

I thought it was serendipitous when this month’s Inside-Out Pumpkin Muffins recipe was released because I had all but one ingredient already on hand and could start baking immediately. The missing ingredient was boiled cider, although the recipe says you can substitute dark corn syrup or honey. FYI – You can also buy boiled cider on King Arthur Flour’s website.

Boiled Cider for these Inside-Out Pumpkin Muffins

The serendipity was short-lived because I decided to make my own boiled cider. This is an easy thing to do. However, it takes hours.  Like. Six. Hours. The upside is that it has one ingredient: 1 gallon of apple cider. Boil it. That’s it.

While my cider was boiling, it was time to start the recipe. I defrosted the homemade pumpkin puree I had in the freezer. Then I stirred together the streusel mixture and made the cream cheese filling.

The most time-consuming part of this Inside-Out Pumpkin Muffins recipe is layering the batter, cream cheese filling, and streusel into the muffin pans.

The result is worth it. These Inside-Out Pumpkin Muffins are a delicious, perfect pumpkin-flavored Fall brunch or breakfast treat. The oatmeal in the streusel adds a touch of heartiness, the brown sugar adds a caramel flavor, and the sugared cream cheese adds a delicious surprise.