Pumpkin Cream Cheese Muffins
A surprise cream cheese center and crunchy streusel topping give these pumpkin muffins extra flavor and texture.
Ingredients
- 8 ounces cream cheese, room temperature
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Muffins
- 2 2/3 cups all-purpose flour, 12 ounces
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, softened
- 2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Instructions
- Preheat the oven to 375 F.
- Grease and flour 18 muffin cups or line them with cupcake papers.
- In a medium bowl with an electric mixer, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
- In a large mixing bowl with an electric mixer, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add the eggs, pumpkin puree, vegetable oil, and 2 teaspoons vanilla. Beat until well blended.
- In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, softened butter, and chopped pecans or walnuts. Blend well using your fingers or a fork.
- Fill the prepared muffin cups about one-third full with the muffin batter. Drop about 1 tablespoon of the cream cheese mixture in the center of the batter and then top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full.
- Sprinkle the muffins evenly with the streusel topping.
- Bake for about 20 to 24 minutes or until firm.
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