Pumpkin Cream Cheese Streusel Muffins

Name: Pumpkin Cream Cheese Streusel Muffins
Total time: 2700 s
Yield: 18 servings
Cuisine: American
Ingredients: 8 oz Cream cheese, softened; 1 cup Powdered sugar; 1 tsp Vanilla extract; 1/2 tsp Ground cinnamon; 4 tbsp Unsalted butter, cold; 1/4 cup AP flour; 1 cup Packed brown sugar; 1 dash Salt; 2 cup AP flour; 2 tsp Baking powder; 1 cup Granulated white sugar; 1 cup Packed brown sugar; 1/2 cup Canola oil; 3 Eggs; 1 tsp Salt; 3 tsp Pumpkin pie spice; 1 tsp Ground cinnamon; 1/2 tsp Ground allspice; 1/2 tsp Ground nutmeg; 1 dash Ground cloves; 2 tsp Vanilla extract; 2 cup Pumpkin puree

amommy42 @cook_3060137

warm fall flavors in this moist and tender muffin.

amommy42 @cook_3060137

warm fall flavors in this moist and tender muffin.

Saved

Ingredients

45 mins

18 servings

filling
8 ozCream cheese, softened
1 cupPowdered sugar
1 tspVanilla extract
1/2 tspGround cinnamon
streusel topping
4 tbspUnsalted butter, cold
1/4 cupAP flour
1 cupPacked brown sugar
1 dashSalt
muffins
2 cupAP flour
2 tspBaking powder
1 cupGranulated white sugar
1 cupPacked brown sugar
1/2 cupCanola oil
3Eggs
1 tspSalt
3 tspPumpkin pie spice
1 tspGround cinnamon
1/2 tspGround allspice
1/2 tspGround nutmeg
1 dashGround cloves
2 tspVanilla extract
2 cupPumpkin puree

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Steps

45 mins

1

Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray.
2

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.
3

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. It's 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.
4

For the muffins...sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't 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.
5

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.
6

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.
7

this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking.