PUMPKIN-CREAM CHEESE STREUSEL MUFFINS RECIPE | MYRECIPES
These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they’re devoured—no butter spread necessary. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin cream cheese muffins are the perfect treat for fall mornings.
Provided by Julia Dowling Rutland
Total Time 50 minutes
Prep Time 30 minutes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
- Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
- Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
- Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
- Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.
- Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.
PUMPKIN CREAM CHEESE MUFFINS RECIPE | ALLRECIPES
You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.
Provided by Barb
Categories Pumpkin Bread
Yield 18 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 303.9 calories, CarbohydrateContent 45.2 g, CholesterolContent 49.8 mg, FatContent 12.2 g, FiberContent 1.4 g, ProteinContent 4.3 g, SaturatedFatContent 4.9 g, SodiumContent 225.8 mg, SugarContent 28.8 g
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