Pumpkin Cream Cheese Streusel Muffins_5f81b75c994a5.jpeg

Pumpkin Cream Cheese Streusel Muffins

Pumpkin Cream Cheese Streusel Muffins

They smell so good while In another bowl, whisk the egg, milk, pumpkin and oil.

Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups one-fourth full.

Ingredients of Pumpkin Cream Cheese Streusel Muffins

  1. Prepare of filling.
  2. You need 8 oz of Cream cheese, softened.
  3. It’s 1 cup of Powdered sugar.
  4. It’s 1 tsp of Vanilla extract.
  5. You need 1/2 tsp of Ground cinnamon.
  6. Prepare of streusel topping.
  7. It’s 4 tbsp of Unsalted butter, cold.
  8. You need 1/4 cup of AP flour.
  9. Prepare 1 cup of Packed brown sugar.
  10. Prepare 1 dash of Salt.
  11. It’s of muffins.
  12. It’s 2 cup of AP flour.
  13. Prepare 2 tsp of Baking powder.
  14. Prepare 1 cup of Granulated white sugar.
  15. Prepare 1 cup of Packed brown sugar.
  16. Prepare 1/2 cup of Canola oil.
  17. You need 3 of Eggs.
  18. Prepare 1 tsp of Salt.
  19. You need 3 tsp of Pumpkin pie spice.
  20. You need 1 tsp of Ground cinnamon.
  21. You need 1/2 tsp of Ground allspice.
  22. Prepare 1/2 tsp of Ground nutmeg.
  23. You need 1 dash of Ground cloves.
  24. You need 2 tsp of Vanilla extract.
  25. It’s 2 cup of Pumpkin puree.

Pumpkin Cream Cheese Streusel Muffins instructions

  1. Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray..

  2. For the filling…In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients..

  3. For the topping…in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It’s no big deal if there’s a few larger bits of butter. Keep this in the refrigerator also while you’re making the muffin batter..

  4. For the muffins…sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don’t have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don’t want to over mix but try to get as many lumps out as you can..

  5. at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping..

  6. bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container..

  7. this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking..

You just ‘dump’ and stir all the ingredients together.

Any Starbucks pumpkin cream cheese muffin or pumpkin bread fans?

Then you will also like this scrumptious moist pumpkin muffins with cream cheese filling, Streusel topping, and powdered sugar glaze!

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!

These Pumpkin Streusel Muffins are the adorable sister of the now famous Pumpkin Cream Cheese Swirl Muffins.

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source : https://www.cookpad.com
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