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

Pumpkin Streusel Muffins Recipe

Read Reviews (3)
5 3
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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."
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 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

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(3)

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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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