Pumpkin Streusel Muffins
Country Woman
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Tucked into the middle of each moist muffin is a tasty surprise - in the shape of a cube of cream cheese! "The simple filling adds loads of creamy flavor," reveals Denise Nebel of Wayland, Iowa. "The streusel topping is nicely crunchy."
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 egg
- 1/2 cup milk
- 1/2 cup canned pumpkin
- 1/3 cup vegetable oil
- 1 package (3 ounces) cream cheese, cut into 12 cubes
- STREUSEL:
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon cold butter or margarine
Directions:
In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter.
For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.