Best Pumpkin Cream Cheese Muffins With Streusel Topping Recipes

PUMPKIN CREAM CHEESE MUFFINS WITH STREUSEL TOPPING

Pumpkin Cream Cheese Muffins With Streusel Topping image

An Autumn delight for those who love new and interesting ways to enjoy our fall friend, the pumpkin!

Provided by sandithepirate

Categories Breakfast

Time 2h25m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

Ingredients

3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 1/4 cups vegetable oil (I used peanut oil because that is what I had on hand)
2 cups sugar
2 cups pumpkin puree
8 ounces cream cheese, softened (I used 1/3 less fat cream cheese)
1 cup powdered sugar
1/2 cup sugar
1/4 cup and 1 tsp. flour
4 tablespoons butter, cubed
1 1/2 teaspoons cinnamon

Steps:

To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy).
To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

Nutrition Facts : Calories 329.5, Fat 17.7, SaturatedFat 5.1, Cholesterol 50.7, Sodium 203.4, Carbohydrate 40.2, Fiber 0.7, Sugar 26, Protein 3.7

PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese Muffins image

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Provided by Barb

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 18

Ingredients

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g

STREUSEL PUMPKIN MUFFINS

Streusel Pumpkin Muffins image

These spiced muffins are a great accompaniment to any meal-or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. -Connie Pietila, Atlantic Mine, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons molasses
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 229 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE PUMPKIN MUFFINS

Cream Cheese Pumpkin Muffins image

I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. -Wendy Stenman

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 package (8 ounces) cream cheese, softened
1 large egg
1 tablespoon sugar
MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Steps:

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 207 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese muffins image

I cant really take credit for this, because the base recipe comes from the Libby pumpkin people. I just added the cream cheese filling (optional) and the strussel topping (also optional) and these muffins turned out really great!

Provided by Sandee Lake @SandeeLyn

Categories Breakfast

Number Of Ingredients 22

Ingredients

FOR MUFFINS
3 3/4 cup(s) all purpose flour
1 cup(s) sugar
2 teaspoon(s) pumpkin pie spices
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) add in (cranberries, dates, currents, rasins, etc)
1 can(s) libby's easy pumpkin pie mix
1/2 cup(s) vegetable oil
1/2 cup(s) orange juice, apple juice or water
2 - eggs
FOR FILLING
1-8oz - cream cheese
1 - egg
1 teaspoon(s) vanilla
STRUSSEL TOPPING (OPTIONAL)
1/4 cup(s) all purpose flour
2 tablespoon(s) brown sugar
2 tablespoon(s) butter, cold
1 teaspoon(s) cinnamon
2 tablespoon(s) chopped nuts (if you like, i use pecans)

Steps:

Preheat oven to 400. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
Combine pumpkin pie mix, oil, orange/apple juice or water, and eggs in another large bowl.
Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into muffin papers, filling about 1/2 way.
In another bowl, combine the cream cheese, egg and vanilla for filling. Beat with a mixer until smooth. Put into a ziplock bag and cut one corner to create a piping bag.
Insert the open corner of the bag about 1/4 inch into the each muffin and squeeze gently. Each one should get about a teaspoon (more/less, if you'd like). Move along until each is filled.
OPTIONAL- Combine strusel ingredients together in a bowl and cut with two knives, a pastry mixer or (my favorite) your hands until combined. Sprinkle topping over muffins.
Bake about 15 minutes or until a toothpick comes out clean.