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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins Recipe: cream cheese and toasted pecans make these muffins perfect for breakfast or a snack. Moist and delicious!
Course Bread, Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 18 muffins

Ingredients

For the filling:

  • 8 oz. cream cheese at room temp.
  • 1 Egg
  • 1 teaspoon vanilla
  • 3 Tablespoons brown sugar

For the topping:

  • 5 Tablespoons Flour
  • 5 Tablespoons white sugar
  • 3/4 teaspoon Cinnamon
  • 3 Tablespoons toasted chopped pecans optional
  • 3 Tablespoons butter at room temp.

For the batter:

  • 2 1/2 cups Flour
  • 2 cups white sugar
  • 2 teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/3 cups pumpkin
  • 1/3 cups canola oil
  • 2 teaspoons vanilla

Instructions

  • Preheat oven to 375 degrees F.
  • Grease and flour 18 muffin cups or use paper liners.
  • Beat cream cheese until soft.
  • Add egg, vanilla and brown sugar.
  • Beat until smooth. Set aside.
  • Mix flour, sugar, cinnamon and pecans.
  • Add butter and cut in with a fork until crumbly.
  • Set aside.
  • In a large mixing bowl combine flour, sugar, baking powder, cinnamon and salt.
  • Make a well in the center of the flour mixture and gradually incorporate eggs, pumpkin, oil and vanilla.
  • Beat until smooth.
  • Fill cups with pumpkin mixture 1/2 full.
  • Carefully add one Tablespoon cream cheese mixture right in the middle of the muffin cups.
  • I used a pastry bag but a ziploc bag with the corner cut off works just as good.
  • Sprinkle on the streusel topping.
  • Bake 20 – 25 min.