Pumpkin Streusel Muffins
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
|
PREP |
20 min. |
COOK
|
20 min.
|
TOTAL
|
40 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.