Pumpkin & Cream Cheese Muffins
- Number of Servings: 24
Ingredients
Filling (Double this amount if you really love cream cheese.):8 ounces cream cheese, softened1 cup confectioners’ sugar1 tablespoon vanillaStreusel:½ cup all-purpose flour⅓ cup sugar¼ cup pecans, chopped finely3 tablespoons unsalted butter, melted½ teaspoon cinnamonPumpkin Batter:2 cups all-purpose flour2 cups sugar2 teaspoons baking powder¼ teaspoon baking soda1 ½ tablespoons pumpkin pie spice2 teaspoons cinnamon¼ teaspoon nutmeg½ teaspoon salt1 ¼ cups solid-pack pumpkin (or 1 1/4 cups fresh pumpkin puree, drained)3 eggs, lightly beaten⅓ cup vegetable oil½ teaspoon vanilla extract
1. 1. Heat oven to 350 degrees F. Grease two 12-cup standard muffin tins or use paper liners. Set aside.
2. 2. For the Cream Cheese Filling: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it for about an hour.
3. 3. For the Pecan Streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.
4. 4. For the Pumpkin Batter: Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl.
5. 5. In a medium bowl, lightly beat the pumpkin, eggs, oil, and vanilla.
6. 6. Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well. Mix with a fork just until moistened.
7. 7. Remove the cream cheese from the freezer, and divide it into 24 slices.
8. 8. Evenly divide half of the batter among the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, pressing the cream cheese gently into the batter without submerging it. Fill with the remaining batter.
9. 9. Sprinkle some of the pecan streusel on top of each muffin.
10. 10. Bake until golden, about 20 to 25 minutes. Cool on wire racks.
Notes
2. 2. For the Cream Cheese Filling: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it for about an hour.
3. 3. For the Pecan Streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.
4. 4. For the Pumpkin Batter: Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl.
5. 5. In a medium bowl, lightly beat the pumpkin, eggs, oil, and vanilla.
6. 6. Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well. Mix with a fork just until moistened.
7. 7. Remove the cream cheese from the freezer, and divide it into 24 slices.
8. 8. Evenly divide half of the batter among the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, pressing the cream cheese gently into the batter without submerging it. Fill with the remaining batter.
9. 9. Sprinkle some of the pecan streusel on top of each muffin.
10. 10. Bake until golden, about 20 to 25 minutes. Cool on wire racks.
Notes
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 6.4 g
- Cholesterol: 28.9 mg
- Sodium: 233.5 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 0.9 g
- Protein: 3.5 g
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