Pumpkin Cream Cheese Muffins {#Recipe}

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

Pumpkin Cream Cheese Muffins

Recipe Type: Breakfast

Author: Emily Vanek

Prep time: 10 mins

Cook time: 24 mins

Total time: 34 mins

Serves: 18

Ingredients

Filling:
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel:
4 1/2 tablespoons all-purpose flour
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter (cut into pieces)
3 tablespoons chopped pecans (optional)
Muffin mix:
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 15oz can of pumpkin puree (or approx 1 1/2 cups of puree’d pumkin if you make it yourself.
1/3 cup canola oil
2 teaspoons vanilla extract

Instructions

Preheat oven to 375 degrees and line muffin pan with liners (or you can grease/flour instead if you prefer)
Filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
Streusel: 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: 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: 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.
Bake at 375 for 20-24 minutes. Makes 18-24<img class=”aligncenter size-full wp-image-5274″ title=”muffin2″ src=”http://coloradomoms.com/wp-content/uploads/muffin2.png” alt=”" width=”500″ height=”457″ data-mce-src=”http://coloradomoms.com/wp-content/uploads/muffin2.png”>