Pumpkin Muffins with Cream Cheese Filling!
Happy Halloween!
Cidney the Girl Dog is going to be a Bumble Bee. Yes, there is even a little video. Yes, I'm obsessed. But let's move onto the muffin.
This muffin has pumpkin.
This muffin has cream cheese.
This muffin has a streusel topping.
What's not to love?
The muffin was moist, but I think I can get away with a smidgen less oil. Next time I'll try that and let you know.
These were really loved at my meeting...you should treat your co-workers to some!
Happy Halloween!
Pumpkin-Cream Cheese Streusel Muffins
Recipe from MyRecipes.com (Julia Dowling Rutland, Coastal Living, April 2013)
Cream Cheese Filling:
8 ounces cream cheese, softened (one block)
1/2 teaspoon vanilla extract
1/2 cup (100 grams) sugar
Streusel Topping:
1/2 cup (100 grams) sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
4 Tablespoons butter, cold
Muffins:
1 3/4 cups sugar
3 cups all-purpose flour
1 Tablespoon pumpkin pie spice (original recipe: 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
2 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1 cup vegetable oil
1/2 cup milk (I used low-fat milk)
1. Preheat oven to 375°. Prep muffin tins with paper liners - this recipe makes 24 muffins.
2. Cream cheese filling: Mix together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
3. Streusel topping: Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl. Using a pastry blender or a fork, cut in the butter until large crumbs form. Place in refrigerator until needed.
4. Muffins: In a large bowl, whisk together 3 cups flour, 1 3/4 cups sugar, pumpkin pie spice, baking soda, and salt. In a medium bowl, whisk together eggs, pumpkin, oil, and milk. Fold egg/pumpkin mixture into flour mixture until just moist. Don't overmix!
5. Spoon batter muffin pan, 1/2 way to top. Dollop about 1 tablespoon cream cheese mixture in center of batter (I used a small cookie scoop), and top evenly with remaining batter until muffin is 3/4 full. Sprinkle top with streusel mixture.
6. Bake 20 to 23 minutes until toothpick comes out clean. Remove from pans; cool on a wire rack.