Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pumpkin cream cheese streusel muffins. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they're devoured—no butter spread. These pumpkin-cream cheese muffins have become one of my very favorite fall breakfast items; they taste like part muffin, part cupcake, part coffee cake… all wonderful things The cream cheese filling is as perfect a complement as I could imagine, and the pecan streusel on top is the icing on the cake.
Pumpkin Cream Cheese Streusel Muffins is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Pumpkin Cream Cheese Streusel Muffins is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin cream cheese streusel muffins using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Cream Cheese Streusel Muffins:
- Get filling
- Take 8 oz Cream cheese, softened
- Get 1 cup Powdered sugar
- Get 1 tsp Vanilla extract
- Make ready 1/2 tsp Ground cinnamon
- Make ready streusel topping
- Take 4 tbsp Unsalted butter, cold
- Prepare 1/4 cup AP flour
- Make ready 1 cup Packed brown sugar
- Prepare 1 dash Salt
- Take muffins
- Make ready 2 cup AP flour
- Prepare 2 tsp Baking powder
- Get 1 cup Granulated white sugar
- Get 1 cup Packed brown sugar
- Take 1/2 cup Canola oil
- Make ready 3 Eggs
- Take 1 tsp Salt
- Prepare 3 tsp Pumpkin pie spice
- Take 1 tsp Ground cinnamon
- Make ready 1/2 tsp Ground allspice
- Make ready 1/2 tsp Ground nutmeg
- Prepare 1 dash Ground cloves
- Prepare 2 tsp Vanilla extract
- Take 2 cup Pumpkin puree
Place one of the cream cheese balls into each muffin cup. Their cream cheese filling and sweet crunchy topping make these moist muffins one of my most requested recipes. They smell so good while In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened.
Instructions to make Pumpkin Cream Cheese Streusel Muffins:
- 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.
Seasonal pumpkin cream cheese muffins flavored with real pumpkin and pumpkin spice, filled with a cheesecake surprise and topped off with a brown sugar streusel! I hope your Labor Day weekend was filled with lots of good times, great food, and good company. Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing! These Pumpkin Streusel Muffins are the adorable sister of the now famous Pumpkin Cream Cheese Swirl Muffins. Pumpkin baked goods are alive and well in my kitchen!
So that’s going to wrap it up with this special food pumpkin cream cheese streusel muffins recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
