Recipe: Appetizing Pumpkin Cream Cheese Streusel Muffins

Eunice Edwards

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Recipe: Appetizing Pumpkin Cream Cheese Streusel Muffins Delicious, fresh and tasty.

Pumpkin Cream Cheese Streusel Muffins. Cook Super-Easy Cheesy Dishes with The Step-By-Step Guides From KraftRecipes.com These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. Whether you're making these for company or to satisfy your own sweet tooth, these pumpkin muffins with cream cheese filling are the perfect treat for fall mornings. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg.

Loaded with fabulous fall pumpkin, crowned with sweetened cream cheese topping, and sprinkled with pecan streusel, these Pumpkin Cream Cheese Muffins are out-of-this-world delicious.

Whip up a batch for breakfast, brunch, or afternoon snacking for a truly tasty fall treat.

Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.

You can have Pumpkin Cream Cheese Streusel Muffins using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Cream Cheese Streusel Muffins

It’s of filling.
Prepare 8 oz of Cream cheese, softened.
It’s 1 cup of Powdered sugar.
You need 1 tsp of Vanilla extract.
You need 1/2 tsp of Ground cinnamon.
It’s of streusel topping.
You need 4 tbsp of Unsalted butter, cold.
You need 1/4 cup of AP flour.
Prepare 1 cup of Packed brown sugar.
Prepare 1 dash of Salt.
You need of muffins.
You need 2 cup of AP flour.
You need 2 tsp of Baking powder.
Prepare 1 cup of Granulated white sugar.
It’s 1 cup of Packed brown sugar.
It’s 1/2 cup of Canola oil.
It’s 3 of Eggs.
You need 1 tsp of Salt.
You need 3 tsp of Pumpkin pie spice.
It’s 1 tsp of Ground cinnamon.
Prepare 1/2 tsp of Ground allspice.
Prepare 1/2 tsp of Ground nutmeg.
It’s 1 dash of Ground cloves.
It’s 2 tsp of Vanilla extract.
You need 2 cup of Pumpkin puree.

If you're using paper cups, try to keep cream cheese from touching the paper.

Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed.

Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert!

These Pumpkin Streusel Muffins are the adorable sister of the now famous Pumpkin Cream Cheese Swirl Muffins.

Pumpkin Cream Cheese Streusel Muffins step by step

Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray..
For the filling…In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients..
For the topping…in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. Its no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter..
For the muffins…sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you dont have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can..
at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping..
bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container..
this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking..

The base muffin recipe for the pumpkin spice muffins are exactly the same.

But they have a brand new topping — an amazing cinnamon streusel!

I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese).

Beat in eggs, vegetable oil and vanilla extract.

Slowly whisk in the flour mixture, until there are no lumps.