November 16, 2010

{recipe} Pumpkin Cream Cheese Muffins

Weekly Test Recipes - week 43!

I made some Pumpkin Scones last week, and had to use up the rest of the pumpkin. Had this recipe bookmarked and it was perfect - between the two recipes I used exactly one can of pumpkin.


1 1/2 c. whole wheat flour (can use AP, I used wheat)
1 c. all purpose flour
1 c. white sugar
1 c. brown sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 1/3 c. canned pumpkin
1/3 c. olive oil
2 tsp. vanilla extract

Cream Cheese Topping:
1 (8 oz) pkg. cream cheese
1 egg
1 tsp. vanilla extract
3 Tbsp. brown sugar

Steusel Topping:
4 1/2 Tbsp. white whole wheat flour (can use AP - I used half and half)
5 tsp. white sugar
3/4 tsp. ground cinnamon
3 tsp. butter
3 tsp. chopped pecans

*You will need all three layers ready at the time you fill the muffin pans*

For muffins:
In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

For cream cheese:
In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth.

For streusel:
In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly.

Preheat oven to 375F*.

Fill greased or lined muffin tins 1/2 to 2/3 full with pumpkin batter.

Place tablespoon of cream cheese mixture on top, being careful not to let topping touch edges of liner.

Sprinkle streusel on top. Bake 375F for 20-25 minutes. Devour.

These are so yummy! I got 19 muffins out of the batter, but had extra cream cheese left over, and had to make more streusel for the last three muffins. They were highly praised at work, and are especially good with a cup of coffee or milk.


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