It’s been awhile since I’ve posted any found recipes. I’ve been busy lately but that’s no excuse! haha! I saw this recipe a couple weeks ago and had planned on making them for Halloween but then my niece and I made special Halloween cupcakes instead. But this recipe sounds devine.
Pumpkin Cream Cheese Muffins
You Will Need:
(For the Muffin)
- 2 Cups All-Purpose Flour
- 1-1/2 Cups Sugar
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1 Tsp. Ground Cinnamon
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Ground Nutmeg
- 1/4 Tsp. Salt
- 1-1/4 Cups Pumpkin Puree
- 3 Eggs, Lightly Beaten
- 1/3 Cup Canola Oil
- 1/2 Tsp. Vanilla Extract
(For the Cream Cheese Mixture)
- 4 Oz. Cream Cheese, Room Temp
- 1/3 Cup Granulated Sugar
- 1 Tbsp. Vanilla Extract
(For the Topping)
- 1/3 Cup Sugar
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Walnuts, Chopped
- 3 Tbsp. Unsalted Butter, Melted
- 1 Tsp. Ground Cinnamon
Preparation:
Preheat over to 350F. Grease muffin tin or line with muffin liners.
In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
In a large bowl, sift together the flour, sugar, baking soda, baking powder, spice and salt.
In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.
Pour the pumpkin mixture into the flour mixture. Mix with a spatula until moistened.
Evenly divide half of the batter among the muffin cups. Place 1 teaspoon of the cream cheese filling in the center of each cup, pressing it gently into the batter. Fill with the remaining batter.
Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.
Bake until risen and browned, about 20 to 25 minutes. Let cool for 10 minutes in the pan.
