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.
Yield
16 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
package |
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | tablespoons |
brown sugar
|
|
| 4 ½ | tablespoons |
all-purpose flour
|
|
| 5 | tablespoons |
sugar
white |
|
| ¾ | teaspoon |
cinnamon
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
pecans
chopped |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
white |
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | each |
canned pumpkin purée
|
*
|
| ⅓ | cup |
olive oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
package |
|
| 1 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 45 | ml |
brown sugar
|
|
| 68 | ml |
all-purpose flour
|
|
| 75 | ml |
sugar
white |
|
| 3.8 | ml |
cinnamon
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
pecans
chopped |
|
| 591 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
white |
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1.3 | each |
canned pumpkin purée
|
*
|
| 79 | ml |
olive oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat oven to 375℉ (190℃) 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 ½ 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℉ (190℃) F (195 degrees C) for 20 to 25 minutes.
