Reposting this delicious recipe as I’m making these this weekend. The boys absolutely love them!

Pumpkin Cream Cheese Muffins
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Filling
  1. 1 (8 ounce) package cream cheese
  2. 1 egg
  3. 1 teaspoon vanilla extract
  4. 3 tablespoons brown sugar
Streusel
  1. 4 1/2 tablespoons all-purpose flour
  2. 3 tablespoons brown sugar
  3. 3/4 teaspoon ground cinnamon
  4. 3 tablespoons butter (cut into pieces)
  5. 3 tablespoons chopped pecans (optional)
Muffin mix
  1. 2 1/2 cups all-purpose flour
  2. 2 cups white sugar
  3. 2 teaspoons baking powder
  4. 2 teaspoons ground cinnamon
  5. 1/2 teaspoon salt
  6. 2 eggs
  7. 1 15oz can of pumpkin puree (or approx 1 1/2 cups of puree'd pumkin if you make it yourself.
  8. 1/3 cup canola oil
  9. 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 375 degrees and line muffin pan with liners (or you can grease/flour instead if you prefer)
Filling
  1. In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
Streusel
  1. In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
Muffin Mix
  1. 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.
To assemble
  1. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Sprinkle on the streusel topping.
  2. Bake at 375 for 20-24 minutes. Makes 18-24
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Emily

Emily

Owner/Editor-in-Chief at ColoradoMoms.com
Emily is a mom to three very active boys. Her youngest is autistic so she is passionate about advocating for children and families on the spectrum. She attends more concerts than is humanly possible and takes some pretty amazingly blurry photos of said shows to prove she was there. Also, #hashtags are her favorite. #totes #noreally
Emily