Pumpkin&cream Cheese Muffins W/pecan Streusel
From shandy 10 years ago
- 15 to make
- Serves 12
Om-goodness! Moist, delicious, and easy. Always a hit! The recipe originally came from the Brown Eyed Baker and I have been baking and sharing these muffins for the Fall season since. NOTE: The filling gets put in the freezer for about 2 hours before assembling the muffins. Read more You just chop the filling in cubes and insert in the muffin batter before baking. Super easy! See less
Ingredients
- 1) For the cream cheese Filling: shopping list
- 4 ounces cream cheese, softened to room temperature shopping list
- 1/2 c. powdered sugar shopping list
- 1 1/2 t. vanilla extract shopping list
- 2) For the Streusel: shopping list
- 1/2 c. all-purpose flour shopping list
- 1/3 c. granulated sugar shopping list
- 1/4 c. pecans, roughly chopped shopping list
- 1/2 t. ground cinnamon shopping list
- 3 T. unsalted butter, melted shopping list
- 3) For the Muffins: shopping list
- 1 1/2 c. all-purpose flour shopping list
- 2 t. pumpkin pie spice shopping list
- 1/2 t. ground cinnamon shopping list
- 1/2 t. ground nutmeg shopping list
- 1/2 t. ground cloves shopping list
- 1/2 t. baking soda shopping list
- 1/2 t. salt shopping list
- 2 eggs shopping list
- 1 c. granulated sugar shopping list
- 1 c. canned pumpkin shopping list
- 5 ounces (1/2 c. + 2 T.) vegetable oil shopping list
- 1 t. vanilla extract shopping list
How to make it
- 1) Make the cream cheese filling: In a medium bowl, stir together the cream cheese and confectioners sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.
- 2) Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside.
- 3) Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.
- 4) Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.
- 5) In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.
- 6) Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.
- 7) Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
- 8) Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.
- 9) Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
- 10) Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving.
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