Pumpkin Cream Cheese Muffins
Ingredients
- 1 (8 ounce) package cream cheese
- 1 large egg
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 5 tablespoons white sugar
- 4 ½ tablespoons all-purpose flour
- 3 tablespoons chopped pecans
- ¾ teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed
- 2 ½ cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ⅓ cups canned pumpkin
- 2 large eggs
- ⅓ cup olive oil
- 2 teaspoons vanilla extract
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Instructions
- Gather all ingredients.
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.
- To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.
- Add egg, brown sugar, and vanilla; beat until smooth. Set aside.
- To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.
- To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.
- Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.
- Pour batter into the prepared muffin cups, about 1/2 full.
- Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.
- Sprinkle with streusel.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Source
Original recipe: View Original