Pumpkin Cream Cheese Muffins
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
230 g
Cream Cheese (package)1
Egg2 tsps
Vanilla Extract3 tbsps
Brown Sugar2.5 cups
All-Purpose Flour2 cups
White Sugar2 tsps
Ground Cinnamon3 tbsps
Butter3 tbsps
Pecan (chopped)2 tsps
Baking Powder1 tsp
Salt2
Eggs1.333333 cups
Pumpkin (canned)1 cup
Olive OilDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease and flour 18 muffin cups, or use paper liners
3
To make the filling: In a medium bowl, beat cream cheese until soft
4
Add egg, vanilla and brown sugar
5
Beat until smooth, then set aside
6
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans
7
Add butter and cut it in with a fork until crumbly
8
Set aside
9
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt
10
Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla
11
Beat together until smooth
12
Place pumpkin mixture in muffin cups about 1/2 full
13
Then add one tablespoon of the cream cheese mixture right in the middle of the batter
14
Try to keep cream cheese from touching the paper cup
15
Sprinkle on the streusel topping
16
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes