How to Make Pumpkin Cream Cheese Streusel Muffins

by Jocelyn Jurasik

Yield: Makes 2 dozen

Supplies

  • 8 oz cream cheese, softened
  • 1/2 tsp vanilla extract
  • 2 3/4 c sugar, divided
  • 3 1/3 c all-purpose flour, divided
  • 3 tsp ground ground cinnamon, divided
  • 4 tbsp chilled butter
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 large eggs, lightly beaten
  • 1 can of pumpkin (15 oz)
  • 1 c vegetable oil
  • 1/2 c milk
  • Instructions

    Step 1

    Line muffin pan with paper liners.

    Step 2

    Combine cream cheese, 1/2 c sugar, and vanilla extract in small bowl.

    Step 3

    Combine 1/2 c sugar, 1/3 c flour, and 1 tsp cinnamon.

    Step 4

    Cut in butter with pastry blender.

    Step 5

    Combine remaining flour, sugar, cinnamon, cloves, and next 3 ingredients in a large bowl.

    Step 6

    Combine eggs, pumpkin, oil, and milk in a medium bowl.

    Step 7

    Whisk together egg/pumpkin mixture until no oil is visible.

    Step 8

    Pour egg mixture into flour mixture. You may want to do this gradually.

    Step 9

    Whisk or stir egg and flour mixture together.

    Step 10

    Fill each muffin liner half way full.

    Step 11

    Spoon half a tablespoon of cream cheese mixture into each muffin.

    Step 12

    Fill remaining half of muffin.

    Step 13

    Sprinkle crumbled cinnamon streusel mixture on top of each muffin.

    Step 14

    Bake muffins for 20-23 minutes or until centers are clear on toothpick.

    Step 15

    Take muffins out of oven and allow to cool on cooling rack. Store uneaten muffins in refrigerator.