Best Pumpkin Cream Cheese Muffins Wpecan Streusel Recipes

PUMPKIN CREAM CHEESE MUFFINS

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.

PUMPKIN CREAM CHEESE MUFFINS WITH STREUSEL TOPPING

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.

PUMPKIN CREAM CHEESE MUFFINS W/PECAN STREUSEL

Steps:

• Make Filling a few hours before you begin your muffins. For Filling: In a medium bowl, blend cinnamon and sugar. Add softened cream cheese, mix until smooth. Add Vanilla, stir until combined. Form the mixture into a 14 inch log on a piece of plastic wrap, wrap it, and FREEZE it for at least 2 hours. While it was in the freezer, I formed mine into more of square shaped log when it became more shapeable. (My first try I tried wrapping it in wax paper....I don't recommend this at all. The filling stuck to the paper even after it was frozen. ) When frozen, Slice into 14-1 inch squares
• Before making the Pecan Streusel, combine the vanilla and the cinnamon with a fork in a small (very small) to make a paste; I did mine as I made the filling. Set it aside to air dry (Just trust me on this, it gives the cinnamon a unique warm flavor unlike mixing them separately to the recipe). Blend together all the dry ingredients (including the vanilla infused cinnamon), mix in butter until well combined. Set aside.
• Preheat oven to 350 degrees, Line jumbo muffin tin (s) with paper liners; set aside.
• For Muffins: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a large bowl combine eggs, sugar, pumpkin puree, oil, and vanilla. Mix until well blended on medium-low speed. With the mixer on LOW speed, gradually add the dry ingredients until just combined.
• To assemble muffins: Fill each muffin well with 2 T of batter (or just enough to cover the bottom). Place a slice of filling into each of the cups. Divide the remaining batter among the muffin cups to completely cover the filling slices. Spoon streusel topping over each of the cups. (Be fairly generous as it will form a nice crispy muffin top). Gently press the streusel down into the wet muffin mixture so it adheres to the muffin. Bake for 30-35 minutes. (Now your home will smell amazing) Remove from oven, let cool in pan for 5 minutes before placing them onto wire racks to cool completely.
• *Warning, don't dig in too quickly , the cream cheese filling can/will burn you!* I was VERY skeptical of the filling process as I thought it would totally melt into the muffin and make it mush. I was pleasantly surprised when I bit into my muffin and had all the filling still in its place and nicely incorporated into the muffin.

CREAM CHEESE PUMPKIN MUFFINS

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.

PUMPKIN CREAM CHEESE MUFFINS

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.

STREUSEL PUMPKIN MUFFINS

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.