Pumpkin Struesel Muffins W/Creamy Cheese Filling
- Ready In:
- 55mins
- Ingredients:
- 24
- Yields:
-
6-12 muffins
ingredients
-
Muffin Batter
- 3 eggs
- 6 ounces plain yogurt or 6 ounces vanilla yogurt
- 2 tablespoons sour cream
- 1 cup vegetable oil, for pan
- oil, for pan
- 1 1⁄2 cups sugar
- 15 ounces pumpkin puree (not pie filling)
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon ginger
- 1⁄4 teaspoon clove
- 1 teaspoon nutmeg
-
Filling
- 6 ounces cream cheese
- 2 tablespoons sour cream
- 1⁄4 cup powdered sugar
- 1 teaspoon vanilla
-
Streusel
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 3 tablespoons flour
- 1⁄3 cup butter, softened
directions
- One to two hours before making muffins, whip filling ingredients together until smooth, spread onto plastic wrap and form into a roll, freeze until firm.
- Heat oven to 350 degrees. Oil cups of 6 cup jumbo muffin tin, or 12 cup regular muffin tin.
- Combine with mixer eggs, yogurt, sour cream, 1 cup oil, and sugar. Beat until well combined.
- In another bowl, combine dry ingrdients, blend with whisk.
- Add dry ingredients to wet mixture,mix until just moistened. Fill muffin tins close to the top. (May have some extra batter w/jubo size).
- Take cream cheese mixture out of freezer, slice into six even chunks for jumbo tin, and 12 even chunks for regular tin. Push each chunk into middle of each muffin.
- Combine brown sugar, cinnamon, salt, and flour in a bowl. Cut in butter until mixture is crumbly and ingredients are well distributed. Sprinkle over muffins.(You will have left-over streusel).
- Bake @350 degrees for 30 minutes for jumbo size, 20-25 minutes for regular size.
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RECIPE SUBMITTED BY
lo r.
shingle springs, 43