Pumpkin Streusel Muffins Recipe
Pumpkin Streusel Muffins Recipe photo by Taste of Home

Pumpkin Streusel Muffins Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pumpkin Streusel Muffins in Country Woman September/October 1999, p41

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.

Reviews for Pumpkin Streusel Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 4, 2014

"These are great the first day. But they do not taste like pumpkin and are pretty dry on day 2."

MY REVIEW
Reviewed Nov. 2, 2012

"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)."

MY REVIEW
Reviewed Oct. 3, 2009

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

MY REVIEW
Reviewed Dec. 24, 2008

"Do these have to be refrigerated?"

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