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.

Reviews & Comments 1

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  • jett2whit 10 months ago
    Hi there! YUMMY!!! Nice to see ya here
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