Wednesday, November 25, 2015

Pumpkin Cream Cheese Muffins




Streusel Crumble Topping

  • 1/2 cup flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup melted butter

Cream Cheese Filling
  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla

Pumpkin Batter
  • 1 3/4 cup flour
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1  cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 2 teaspoons vanilla
  1. Preheat oven to 425 F.
  2. Prepare a 12 cup muffin pan by either greasing well or lining with paper cups.
  3. Combine crumble ingredients in a food processor or with a fork until small crumbs are formed.
  4. Beat together cream cheese filling ingredients with a hand mixer until smooth. 
  5. In a large bowl, combine dry ingredients of the Pumpkin batter.
  6.  In a medium bowl, whisk together wet ingredients.
  7. Stir wet ingredients into dry ingredients gently until just combined. 
  8. Place a heaping tablespoon of pumpkin batter into each cup, top with a heaping tablespoon of cream cheese filling and top with remaining pumpkin batter to fill cups.  
  9. Sprinkle Streusel Crumble topping over each muffin and press gently. 
  10. Bake for 10 minutes and then reduce temperature to 350 F and bake another 10  minutes or until toothpick poked in comes clean. 

 Yields - 1 dozen large muffins

3 comments:

  1. What a great twist on the chocolate cream cheese muffins. I can imagine that these are moist and extra delicious! I have several pumpkins that need to be "pureed" and made into these ... yes!

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  2. Yummy recipe and thank you for sharing!

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  3. Hello MGCC,

    I baked these for my family yesterday and they were a HUGE hit. Everyone absolutely loved the flavors of autumn and the moist muffin. Thanks for sharing the recipe.

    Blessings.
    Mrs.B

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