Pumpkin Cream Cheese Muffins Recipe

Name: Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese; 1 egg; 1 teaspoon vanilla; 3 tablespoons brown sugar; 4 1/2 tablespoons flour; 5 tablespoons white sugar; 3/4 teaspoon cinnamon; 3 tablespoons butter; 3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just); 2 1/2 cups flour (I used half white, half whole wheat); 2 cups white sugar; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1/2 teaspoon salt; 2 eggs; 1 1/3 cups canned pumpkin; 1/3 cup olive oil; 2 teaspoons vanilla extract

Servings: persons

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar
4 1/2 tablespoons flour
5 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons butter
3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
2 1/2 cups flour (I used half white, half whole wheat)
2 cups white sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

1
Preheat oven to 375 degrees.
2
Grease and flour 18 muffin cups.
3
FILLING: Beat cream cheese until soft.
4
Add egg, vanilla and brown sugar.
5
Beat until smooth.
6
Set aside.
7
STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
8
Add butter and cut it in with a fork until crumbly.
9
Set aside.
10
MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
11
Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
12
Beat together until smooth.
13
Fill cups with pumpkin mixture until they're about 1/2 full.
14
Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
15
If you're using paper cups, try to keep cream cheese from touching the paper.
16
Sprinkle on the streusel topping.
17
Bake at 375 degrees for 20 to 25 minutes.

1381

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, 1 egg, 1 teaspoon vanilla, 3 tablespoons brown sugar, and more.

Yes, Pumpkin Cream Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cream Cheese Muffins

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