Pumpkin-Cream Cheese Streusel Muffins were made for the perfect first bite—crumbly streusel topping with a melted cream cheese morsel right in the center. No butter spread necessary.
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
2 3/4 cups sugar, divided
3 1/3 cups all-purpose flour, divided
3 teaspoons ground cinnamon, divided
4 tablespoons chilled butter
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
1 cup vegetable oil
1/2 cup milk
How to Make It
Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.
Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.
I made this recipe and loved it!! Delicious! The only problem I have is that I used paper cupcake holders and it sticks ALOT to the paper..... How can I prevent this?? I want to use the holders because I'm putting them on a table for a party at work.... Any tips???
I did a half batch using 1 egg. I did add extra spices to the pumpkin batter (cinnamon, ginger, cardamom) and partly froze the cream cheese mixture in advance then used a melon baller to portion it. The muffin is moist and tasty, the cream cheese center lovely, and the streusel crunchy. I just sprayed the cupcake wells instead of using liners and loosened after 10 minutes cooling- no sticking at all.
Instead of filing the cups half full with batter, putting the cream cheese in and then filling them, I filled all 24 cups first then put the cream cheese filling inside of a ziplock baggie and cut one corner off. I used this to stick inside each one of the muffins and just squeezed the filling into each of them. It worked perfectly!
These muffins were delicious! The only thing I didn't like about them is that my family all thought they were a little too sweet so I tweaked them so that I only used two cups total of sugar. Otherwise they were fantastic, and everyone loved them!
These pumpkin muffins are amazing! So moist and so good! I will make this recipe again and again! I need to do a better job of portioning out the cream cheese and batter, because I was heavy handed on the first dozen, but no matter how you layer it tastes sooooo good!
Thank you Kilyena-1.5 teaspoons is exactly right. These are rich and tasty; a bit of work for a muffin. I would make them again for company or a special day. I cut back on the sugar and oil (added 3/4 cup milk, 3/4 cup of oil) I would have used apple sauce if I had it. I also cut back on the sugar. They were delicious!
These are really good. Beware though it says a dollop of the cream cheese filling - about a tablespoon. If you use a tablespoon's worth you will run out of filling. It's more like a teaspoon and half. There are not 24 tablespoons in the cream cheese mixture. More like 17. You can always divvy it out more if you have some left over. It's easier than taking a little out of each to add to.
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