Pumpkin Cream Cheese Muffins

By All Recipes
Contributed by Trisha Anderson
1 fave
Nutrition per serving    (USDA % daily values)
CAL
301
FAT
39%
CHOL
27%
SOD
16%
Uploaded by: 9f4f71b621cd

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Ingredients for 18 servings

1 (8 oz) package cream cheese

1 egg

1 tsp vanilla extract

3 Tbsps brown sugar

4 1/2 Tbsps all-purpose flour

5 Tbsps white sugar

3/4 tsp ground cinnamon

3 Tbsps butter

3 Tbsps chopped pecans

2 1/2 cups all-purpose flour

2 cups white sugar

2 tsps baking powder

2 tsps ground cinnamon

1/2 tsp salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup olive oil

2 tsps vanilla extract

Preparation

1.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

2.

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.

3.

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.

4.

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.

5.

Place pumpkin mixture in muffin 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 paper cup. Sprinkle on the streusel topping.

6.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

View instructions at
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