Pumpkin Cream Cheese Muffins
YIELD
18 muffins (depending on size of tin)
18 muffins (depending on size of tin)
- 1 (8 ounce) package cream cheese
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 4 1⁄2 tablespoons flour
- 5 tablespoons white sugar
- 3⁄4 teaspoon cinnamon
- 3 tablespoons butter
- 3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
- 2 1⁄2 cups flour (I used half white, half whole wheat)
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄3 cups canned pumpkin
- 1⁄3 cup olive oil
- 2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees.
Grease and flour 18 muffin cups.
FILLING: Beat cream cheese until soft.
Add egg, vanilla and brown sugar.
Beat until smooth.
Set aside.
Grease and flour 18 muffin cups.
FILLING: Beat cream cheese until soft.
Add egg, vanilla and brown sugar.
Beat until smooth.
Set aside.
STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
Add butter and cut it in with a fork until crumbly.
Set aside.
Add butter and cut it in with a fork until crumbly.
Set aside.
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 gradually incorporate eggs, pumpkin, olive oil and vanilla.
Beat together until smooth.
Fill cups with pumpkin mixture until they're about 1/2 full.
Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
If you're using paper cups, try to keep cream cheese from touching the paper.
Sprinkle on the streusel topping.
Bake at 375 degrees for 20 to 25 minutes.
