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Pumpkin Muffins With Cream Cheese Streusel Topping

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“These pumpkin muffins are topped with a sweet cream cheese mix and streusel. I like to add chocolate chips as well, when my sweet tooth takes over. They are a little complex, but they are the best treats on a cool autumn morning or day!”
READY IN:
45mins
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Cream cheese topper: Beat cream cheese until slightly soft. Add 1 egg, 1 tsp vanilla extract, and 3 tbs brown sugar. Beat until mostly smooth (lumps are OK). Put in the refrigerator to allow it to firm up.
  3. Streusel: Mix 4.5 tbs flour, 5 tbs sugar, 3/4 tsp cinnamon, and pecans. Add 3 tbs melted butter and cut it in with a fork until crumbly.
  4. Sift together 2.5 cups flour, 2 cups brown sugar, baking powder, cinnamon, ginger, all spice, nutmeg, and salt.
  5. Make a well in the center of the dry mixture and add 2 eggs, pumpkin, olive oil and 2 tsp vanilla extract, then beat together until smooth.
  6. Optional: Add 1 cup chocolate chips to mixture and fold in with a spatula.
  7. Place pumpkin mixture in muffin cups about 1/2-2/3 full.
  8. Make a hole in the middle of the muffin mix, then add about 1 tablespoon of the cream cheese mixture, trying to keep cream cheese from touching the paper cup.
  9. Sprinkle on the streusel topping.
  10. Bake for 20-25 minutes.
  11. Remove from oven and allow to cool on a rack.

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