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.
Pumpkin-Cream Cheese Streusel Muffins
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Bake: 20 Minutes
- 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
- 1. Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
- 2. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
- 3. 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.
- 4. 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.)
- 5. 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.
- 6. Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.
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