Pumpkin Cream Cheese Streusel Muffins Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Pumpkin Cream Cheese Streusel Muffins” recipe we have found so far. This will be really delicious.
Ingredients of Pumpkin Cream Cheese Streusel Muffins
- It’s of filling.
- Take 8 oz of Cream cheese, softened.
- You need 1 cup of Powdered sugar.
- It’s 1 tsp of Vanilla extract.
- Prepare 1/2 tsp of Ground cinnamon.
- Make ready of streusel topping.
- Make ready 4 tbsp of Unsalted butter, cold.
- It’s 1/4 cup of AP flour.
- You need 1 cup of Packed brown sugar.
- Make ready 1 dash of Salt.
- Take of muffins.
- Prepare 2 cup of AP flour.
- Take 2 tsp of Baking powder.
- Take 1 cup of Granulated white sugar.
- Take 1 cup of Packed brown sugar.
- You need 1/2 cup of Canola oil.
- Prepare 3 of Eggs.
- It’s 1 tsp of Salt.
- Make ready 3 tsp of Pumpkin pie spice.
- Prepare 1 tsp of Ground cinnamon.
- Take 1/2 tsp of Ground allspice.
- You need 1/2 tsp of Ground nutmeg.
- Prepare 1 dash of Ground cloves.
- Prepare 2 tsp of Vanilla extract.
- Prepare 2 cup of Pumpkin puree.
Pumpkin Cream Cheese Streusel Muffins instructions
- Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray..
- 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..
- 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..
- 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..
- 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..
- 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..
- this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking..