Eat | Pumpkin Cream Cheese Muffin

pumpkin

Pumpkin Cream Cheese Muffin

Ingredients

Cream Cheese Topping:

  • 1 (8 oz.) package cream cheese, softened
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 T. brown sugar

Streusel:

  • 1/4 c. all-purpose flour
  • 5 T. granulated sugar
  • 3/4 tsp. ground cinnamon
  • 1/4 c. chopped pecans
  • 3 T. unsalted butter, softened

Pumpkin Muffin Batter:

  • 2 1/2 c. all-purpose flour
  • 2 c. granulated sugar
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 1 1/3 c. canned 100% pure pumpkin
  • 1/3 c. canola or vegetable oil
  • 1 tsp. vanilla extract

Instructions

Prepare Cream Cheese Topping:

  1. Place softened cream cheese in a small mixing bowl. With an electric mixer, beat at medium speed until soft and smooth.
  2. Add egg, vanilla, and brown sugar. Beat until well combined and smooth.
  3. Set aside.

Prepare Streusel:

  1. Place flour, granulated sugar, cinnamon, and pecans in a small bowl.
  2. Cut softened butter into small cubes. Add to pecan mixture and cut in with a fork until mixture resembles coarse crumbs.
  3. Set aside.

Prepare Pumpkin Muffin Batter:

  1. In a large mixing bowl, place flour, sugar, baking powder, cinnamon, and salt. Stir together until well combined.
  2. Make a well in the center of the flour mixture. Place eggs, pumpkin, oil, and vanilla in the well. Stir together to gradually incorporate wet ingredients into the dry, mixing until just combined.

Assemble & Bake Muffins:

  1. Grease 18 muffins cups.
  2. Fill greased muffin cups with pumpkin batter until about 2/3 full, dividing the pumpkin batter evenly between the 18 muffin cups.
  3. Carefully place 1 tablespoon of cream cheese mixture right in the middle of the pumpkin batter in each muffin cup, keeping it away from the edges. (You may not use all of the cream cheese mixture.)
  4. Sprinkle the top of each muffin with streusel. (You may not use all of the streusel mixture.)
  5. Bake at 375℉ for 20-25 minutes, until muffins are set and a wooden pick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes. Then, carefully run a knife around the edges of the muffin cups to loosen any streusel bits. Gently lift the muffins out of the muffin tin and onto a cooling rack to cool completely.