Pumpkin Muffins With Cream Cheese Streusel Topping
- Ready In:
- 45mins
- Ingredients:
- 22
- Yields:
-
18 muffins
ingredients
- 2 1⁄2 cups all-purpose flour
- 2 cups brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄3 cups canned pumpkin
- 1⁄3 cup olive oil (NOT virgin or extra virgin)
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 8 ounces cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 4 1⁄2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 3⁄4 teaspoon ground cinnamon
- 3 tablespoons butter
- 3 tablespoons pecans, chopped
directions
- Preheat oven to 375°F.
- 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.
- 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.
- Sift together 2.5 cups flour, 2 cups brown sugar, baking powder, cinnamon, ginger, all spice, nutmeg, and salt.
- 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.
- Optional: Add 1 cup chocolate chips to mixture and fold in with a spatula.
- Place pumpkin mixture in muffin cups about 1/2-2/3 full.
- 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.
- Sprinkle on the streusel topping.
- Bake for 20-25 minutes.
- Remove from oven and allow to cool on a rack.
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