Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Oh my goodness! These are so yummy! When you think of muffins that are tasty and would be great to share with others these definitely fit the bill.

I love how the cream cheese center melts in your mouth. The pecan streusel topping gives it a great crunch. The pumpkin flavor is a perfect match for all of the previously mentioned attributes. Definitely worth the effort. Enjoy!


Pumpkin Cream Cheese Muffins with Pecan Streusel
Source: Brown Eyed Baker

Cream Cheese Filling:
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup pecans, coarsely chopped
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (1/2  cup + 2 tablespoons) vegetable oil
1/2 teaspoon vanilla extract

For the cream cheese filling: In a medium bowl, stir together the cream cheese and powdered sugar until smooth. Add the vanilla and stir to combine. Form the mixture into a 12-inch log on a piece plastic wrap; wrap it and freeze it for at least two hours.

Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners or grease; set aside.

For the pecan streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, cinnamon, and butter. Set aside.

Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

In a medium bowl, whisk together the eggs, sugar, pumpkin, oil, and vanilla. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

Remove the cream cheese from the freezer and divide it into equal portions for the muffins.

Scoop a small amount of batter into the muffin cups. Place 1 slice of cream cheese log right in the center of each cup, then fill with the remaining batter. Sprinkle the pecan streusel on top of each muffin. Press the streusel lightly to make sure it adheres to the batter.

Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a wire rack to cool completely.

Store in an airtight container in the refrigerator. Let them come to room temperature before serving.

Makes about 12-16 muffins (depending on the size)


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