Yield: 18 Muffins
Ingredients:
- Filling
- 8 ounces regular or 1/3 less 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
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- ***
- Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons softened butter
- 2 to 3 tablespoons chopped pecans, optional
Preparation:
Muffins: In a large mixing bowl with electric mixer, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and spices. Add eggs, pumpkin, vegetable oil, and 2 teaspoons vanilla. Beat until well blended.
Streusel Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and pecans, if using. Work together with a fork or fingers. Set aside.
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 each muffin with a little of the streusel topping. Bake for 18 to 24 minutes, until firm.
Makes 16 to 18 pumpkin muffins.
