Pumpkin Streusel Muffins with Cream Cheese Filling Recipe

5 1 2
Publisher Photo

Pumpkin Streusel Muffins with Cream Cheese Filling Recipe

Read Reviews
5 1 2
Publisher Photo
Their cream cheese filling and sweet crunchy topping make these moist muffins one of my most requested recipes. They smell so good while baking on a cold, snowy day.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons 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
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter
  • 1/4 cup finely chopped nuts

Directions

In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, beat the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. In a bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Pumpkin Streusel Muffins in Best of Country Breads 2000, p20

Nutritional Facts

1 each: 234 calories, 12g fat (3g saturated fat), 29mg cholesterol, 242mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons 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
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter
  • 1/4 cup finely chopped nuts
  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, beat the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. In a bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Pumpkin Streusel Muffins in Best of Country Breads 2000, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Streusel Muffins with Cream Cheese Filling

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cjsu User ID: 865062 47871
Reviewed Oct. 20, 2009

"Very moist. And I love the cream cheese in the middle. Saves me from making a loaf of pumpkin bread and slathering on way to much cream cheese. Having it in the middle is like portion control. Very nice flavor."

Loading Image