Pumpkin Streusel Muffins

Name: Pumpkin Streusel Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen.
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

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

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 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.

Nutrition Facts

1 each: 235 calories, 12g fat (3g saturated fat), 29mg cholesterol, 242mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 4g protein.

Originally published as Pumpkin Streusel Muffins in Country Woman September/October 1999

Reviews

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Average Rating:

s.keeper

Nov 4, 2014

These are great the first day. But they do not taste like pumpkin and are pretty dry on day 2.
jiminy97

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).
tmyers

Oct 3, 2009

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

Dec 24, 2008

Do these have to be refrigerated?