Pumpkin Streusel Muffins
Tucked into the middle of each muffin is a tasty surprise in the shape of a cube of cream cheese. The simple filling adds creamy flavor, and the streusel topping is nicely crunchy. —Denise Nebel, Wayland, Iowa
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 large egg
- 1/2 cup whole milk
- 1/2 cup canned pumpkin
- 1/3 cup canola oil
- 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
Reviews
These are great the first day. But they do not taste like pumpkin and are pretty dry on day 2.
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).
next time, i will mix the cream cheese with a bit of powdered sugar.... pretty good recipe overall though
Do these have to be refrigerated?