Pumpkin Cream Cheese Muffins With Streusel Topping Recipe

Name: Pumpkin Cream Cheese Muffins With Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the muffins; 3 cups flour; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 2 tablespoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon baking soda; 4 eggs; 1 1/4 cups vegetable oil (I used peanut oil because that is what I had on hand); 2 cups sugar; 2 cups pumpkin puree; For the filling; 8 ounces cream cheese, softened (I used 1/3 less fat cream cheese); 1 cup powdered sugar; For the streusel topping; 1/2 cup sugar; 1/4 cup and 1 tsp. flour; 4 tablespoons butter, cubed; 1 1/2 teaspoons cinnamon

Servings: persons

For the muffins
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 1/4 cups vegetable oil (I used peanut oil because that is what I had on hand)
2 cups sugar
2 cups pumpkin puree
For the filling
8 ounces cream cheese, softened (I used 1/3 less fat cream cheese)
1 cup powdered sugar
For the streusel topping
1/2 cup sugar
1/4 cup and 1 tsp. flour
4 tablespoons butter, cubed
1 1/2 teaspoons cinnamon

1
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy).
2
To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
3
To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
4
Preheat the oven to 350u00b0. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

2063

kcal

Calories

117

Fat

235

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 19 ingredients. The key ingredients include: For the muffins, 3 cups flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and more.

Yes, Pumpkin Cream Cheese Muffins With Streusel Topping 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 With Streusel Topping

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