This past weekend my sweet friend Tamara brought our family some of the most delicious pumpkin muffins I have ever had! They were a moist, sweet pumpkin cake with a smooth, cream cheese filling and topped with a cinnamon streusel top. The entire combination was like taking a bite right out of fall. It was heavenly and just what I was craving on a cold, fall evening. Thank you Tamara for sharing your recipe with us!

 

Cream Cheese Filled Pumpkin Streusel Muffins
FILLING
  1. 8 oz. cream cheese
  2. 1 cup powdered sugar
  3. 1 tsp. vanilla
MUFFINS
  1. 3 cups all-purpose flour
  2. 1 t. ground cinnamon
  3. 1 t. ground nutmeg
  4. 1 t. ground cloves
  5. 1½ T. pumpkin pie spice
  6. 1 t. salt
  7. 1 t. baking soda
  8. 4 large eggs
  9. 2 cups sugar
  10. 2 cups pumpkin puree
  11. 1¼ cups vegetable oil (can use half applesauce to cut out some of the fat)
TOPPING
  1. ½ cup sugar
  2. 5 T. flour
  3. 1½ t. ground cinnamon
  4. 4 T. cold unsalted butter
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Instructions
  1. For the filling, combine the softened cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Spoon mixture into a ziplock bag, snip off a corner, and pipe 24 dollops of filling onto a parchment, foil, or wax paper lined cookie sheet. Freeze for a few hours, or overnight.
  2. In a medium bowl, combine dry ingredients and whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
  3. To make the topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cut butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.
  4. To assemble the muffins, fill each paper liner with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a frozen dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffins.
  5. Bake at 350 degrees for 20-25 minutes. Transfer to a wire rack and let cool a bit before serving. Makes 24 muffins.
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