Print Options

Back to Pumpkin Streusel Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Streusel Muffins

 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."
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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

2 of 2

Pumpkin Streusel Muffins (continued)

Directions (continued)

  • 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.