Ingredients:
- ***Filling***
- 8 ounces regular or reduced fat cream cheese (Neufchatel), room temperature
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- ***Muffins***
- 2 2/3 cups all-purpose flour
- 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
- 1/2 cup Canola oil
- 2 teaspoons vanilla
- ***Topping***
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons soft butter
- 2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Preparation:
Heat oven to 375°.
Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.
Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to 25 minutes, until firm.
Makes 16 to 18 pumpkin muffins.
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