Recipes · Uncategorized

Pumpkin Cream Cheese Streusel Muffins

Cream Cheese Filling

  • 8 ounces Cream Cheese
  • 1 cup Powdered Sugar

Pumpkin Muffins

  • 3 cups All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cloves
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 4 large Eggs
  • 2 cups Sugar
  • 2 cups Pumpkin Puree
  • 1 ¼ cup Canola Oil

Streusel Topping

  • ½ cup Sugar
  • 5 tablespoons Flour
  • 1 ½ teaspoon Ground Cinnamon
  • 4 tablespoons Cold Butter, cut into small chunks
  1. Preheat oven to 350F; line two muffins tins with lines
  2. To make the cream cheese filling: beat together the cream cheese and powdered sugar until well blended; chill the filling in the freezer while you mix up the muffin batter
  3. To make the muffins: in medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; in large bowl or stand mixer, beat together the eggs, sugar, pumpkin puree and oil until just combined
  4. Scoop 2 tablespoons of muffin batter into each cup of the muffin tin
  5. Remove the cream cheese filling from the freezer and scoop 1 tablespoon into each cup; fill the muffin cups ¾ full with the remaining batter, covering the cream cheese layer
  6. To make the streusel: combine the sugar, flour, and cinnamon in a small bowl; cut in the butter until the mixture resembles coarse crumbs; use finger or pastry cutter
  7. Sprinkle each muffin cup with a small amount of streusel
  8. Bake 20-25 minutes or until the muffins have formed a nice peak and spring back when touched lightly; remove and let cool before serving

 

Here are some baking supplies you may need!

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