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Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins Recipe photo by Taste of Home

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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."

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Pumpkin Streusel Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

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 canola 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

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 a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 235 calories, 12 g fat (3 g saturated fat), 29 mg cholesterol, 242 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pumpkin Streusel Muffins in Country Woman September/October 1999, p41

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Pumpkin Streusel Muffins

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Reviewed on Nov. 02, 2012 by jiminy97

Really good, had lots of pumpkin, so I made 5 dozen. Made some with and some without the cream cheese, both turned out really well. Just a note for Canadian bakers - 3oz is only 85g (most packages have 250g, so only use a third).

Reviewed on Oct. 03, 2009 by tmyers

next time, i will mix the cream cheese with a bit of powdered sugar.... pretty good recipe overall though

Reviewed on Dec. 24, 2008 by molliegirl

Do these have to be refrigerated?