Pumpkin Cream Cheese Muffins
Description
These pumpkin cream cheese muffins feature a rich, sweet filling and a buttery cinnamon and pecan streusel topping for an irresistible fall treat.
Ingredients
•
1 (8 ounce) package cream cheese
•
1 large egg
•
3 tablespoons brown sugar
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1 teaspoon vanilla extract
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5 tablespoons white sugar
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4 1/2 tablespoons all-purpose flour
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3 tablespoons chopped pecans
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3/4 teaspoon ground cinnamon
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3 tablespoons cold butter, cubed
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2 1/2 cups all-purpose flour
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2 cups white sugar
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1 1/3 cups canned pumpkin
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2 large eggs
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1/3 cup olive oil
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2 teaspoons vanilla extract
Directions
1
Gather all ingredients.
2
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.
3
To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.
4
Add egg, brown sugar, and vanilla; beat until smooth. Set aside.
5
To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.
6
To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.
7
Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.
8
Pour batter into the prepared muffin cups, about 1/2 full.
9
Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.
10
Sprinkle with streusel.
11
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.