Pumpkin Cream Cheese Muffins
These delicious pumpkin muffins have a wonderful cream cheese filling.
1 (8 ounce) package cream cheese
1 large egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel Topping Ingredients
4 1/2 tablespoons all-purpose flour
5 tablespoons granulated (white) sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter or margarine
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups granulated (white) sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375°F (191°C). Prepare the muffin pans by placing 18 baking cups in the cavities or by coating the cavities with Pan Release or cooking spray.
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 baking 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 baking cup. Sprinkle on the streusel topping.
Bake for 20 to 25 minutes.
Preparation Time: 25 minutes
Bake Time: 25 minutes
Amount Per Serving: Calories: 304; Total Fat: 12.2 g; Cholesterol: 54 mg; Sodium: 226 mg; Total Carbs: 45.2 g (Dietary Fiber: 1.4 g); Protein: 4.3 g