Recipe: Pumpkin Cream Cheese Muffins
I found this recipe online and wanted to share it with you. It is perfect for holiday entertaining, especially if you will be having house guests. They can be made ahead of time, or they are also great hot out of the oven. Trust me, your guests will love them!
Filling Ingredients:
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel topping:
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
tablespoons chopped pecans
Muffin batter:
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Directions
- Preheat over to 375 degrees. 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 the flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about half 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 for 20 to 25 minutes.
Feel free to share…and enjoy!
Angie
Posted in Cooking in your kitchen on December 5th, 2008 by Angie | | 1 Comments
on December 6th, 2011 at 10:26 am
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