October 7, 2012

Pumpkin Cream Cheese Muffins

I made these scrumptious muffins a few years ago and forgot about them until a friend asked for the recipe!  I love anything with pumpkin, and like blueberries, you can never have too many pumpkin recipes!  

1  8-ounce cream cheese (I use light)
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar
2-1/2 cups flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1-1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla


4-1/2 tablespoons all-purpose flour
5 tablespoons granulated sugar
3/4 teaspoon cinnamon
3 tablespoons chopped pecans
3 tablespoons butter

Preheat the oven to 375 degrees.  Grease and flour 18 muffin cups, or use paper liners.  To make the filling, in a medium bowl, beat cream cheese until soft.  Add egg, vanilla and brown sugar.  Beat until smooth, then set aside.  For the streusel topping, combine flour, sugar, cinnamon and pecans in a small bowl.  Add the 3 tablespoons butter and cut in with a fork until crumbly; set aside.  For the muffin batter: sift together the flour, sugar, baking powder, cinnamon and salt in a large bowl.  Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla.  Beat together until smooth.  Fill muffin cups 1/2 full with batter, then add 1 tablespoon of the cream cheese mixture to the center of batter.  Try to keep cream cheese from touching sides.  Sprinkle streusel over each muffin.  Bake at 375 degrees for 20 to 25 minutes.  Yield: 18 muffins

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