Wednesday, December 11, 2013

Pumpkin Cream-Cheese Streusel Muffins

These muffins combine some of the most wonderful flavors! They're easy to make and you can whip 'em up in no time. Quick and impressive!

To make these little angels, you'll need:

Cream Cheese Filling:
4 oz. cream cheese, softened
1/2 cup powdered sugar
1 1/2 t. vanilla

Pecan Streusel:
1/2 cup flour
1/3 cup sugar
1/4 cups pecan, roughly chopped
1/2 t. cinnamon
3 T. butter, melted

Pumpkin Muffin:
1 1/2 cups flour
2 t. pumpkin pie spice
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1/2 t. baking soda
1/2 t. salt
2 eggs
1 cup sugar
1 cup canned pumpkin
1/2 cup + 2 T. veggie oil
1/2 t. vanilla

 First, make the filling by whipping together the cream cheese and powdered sugar until smooth. Add the vanilla and stir. Set this in the fridge until you need it.
In another bowl, make the streusel. Use a fork and combine the flour, sugar, pecans, and cinnamon.

Add your butter and stir.

Set this aside too!

In another bowl, whisk the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt.

In yet another bowl, mix together the sugar, pumpkin, eggs, oil, and vanilla. Mix really well and then dump into the flour mixture.

Gently fold this together.

In a greased muffin tin, drop a small spoonful of batter.

Grab your cream-cheese filling and drop a dollop in too. Don't mix or stir this any!!!

Over the cream-cheese, spoon some more batter.

Top with some streusel. This is the yummy part. If you have any still left at this point!

Bake at 350* for 20 - 25 minutes or until golden. Pull out, let them sit in the pan for 5 minutes and then cool on a wire rack. Store in the fridge.

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