Pumpkin Cream Cheese Streusel Muffins
Pumpkin spice muffins filled with sweetened cream cheese topped with crunchy cinnamon streusel, Enjoy with your favorite cup of coffee!
Servings: 2 dozen muffins
Ingredients
- 1 (8 oz.) pkg. cream cheese softened
- 1/2 tsp. vanilla extract
- 2 3/4 c. granulated sugar divided
- 3 1/3 c. all-purpose flour divided
- 3 tsp. ground cinnamon divided
- 4 T. chilled butter
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 3 lg. eggs lightly beaten
- 1 (15 oz.) can 100% pure pumpkin
- 1 c. vegetable oil
- 1/2 c. milk
Instructions
- Preheat oven to 375 degrees. Line two (12-cup) muffin pans with paper liners.
- CREAM CHEESE FILLING: In a medium bowl, using an electric mixer, beat together cream cheese, vanilla extract, and 1/2 cup sugar; set aside.
- STREUSEL TOPPING: In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon; cut in butter with a fork or pastry blender until large crumbs form; set aside.
- PUMPKIN MUFFINS: In a large bowl, combine the remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, nutmeg, baking soda, and salt.
- In a medium bowl, whisk together eggs, pumpkin, oil, and milk. Stir egg mixture into flour mixture just until moist. (Do not over mix.)
- Spoon half of the batter into prepared muffin pans, filling each cup 1/3 full. Dollop about 1/2 tablespoon cream cheese mixture into the center of each cup, and top each cup evenly with remaining batter. Sprinkle with streusel mixture.
- Bake 20 to 22 minutes. Remove from pans; cool on a wire rack.
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