Pumpkin Cream Cheese Muffins （New Year）

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

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50 minutes Prep: 20 minutes Cook: 30 minutes

343 calories per serving view nutrition facts

Ingredients

8	ounces	cream cheese	package
1	large	egg
1	tablespoon	vanilla extract
3	tablespoons	brown sugar
4 1/2	tablespoons	flour, all-purpose
5	tablespoons	sugar	white
3/4	teaspoon	cinnamon, ground
3	tablespoons	butter
3	tablespoons	pecans	chopped
2 1/2	cups	flour, all-purpose
2	cups	sugar	white
2	teaspoons	baking powder
2	teaspoons	cinnamon, ground
1/2	teaspoon	salt
2	large	eggs
1 1/3	each	pumpkin (canned)
1/3	cup	olive oil
2	teaspoons	vanilla extract

Directions

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.

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