Pumpkin and Cream Cheese Muffins with Pecan Streusel
User Reviews
4.9
57 reviews
Excellent
Pumpkin and Cream Cheese Muffins with Pecan Streusel
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Fluffy spiced pumpkin muffins are filled with a cream cheese center and topped with pecan streusel.
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Ingredients
For the Cream Cheese Filling:
- 4 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup pecans roughly chopped
- 3 tablespoons unsalted butter melted
For the Muffins:
- 1½ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 2 eggs
- ½ cup + 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
Instructions
- Make the Cream Cheese Filling In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it in the plastic wrap and then again in foil, and freeze for at least two hours, or until firm.
- Make the Streusel: In a medium bowl, whisk together the flour, sugar and cinnamon. Stir in the pecans, then use a fork to mix in the melted butter, ensuring that all of the ingredients are moistened. Refrigerate while you prepare the muffins.
- Make the Muffins: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
- In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
- Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.
- Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
- Scoop 2 to 3 tablespoons of batter into the muffin cups. Place 1 slice of the cream cheese log in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the cream cheese is completely covered.
- Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
- Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off. The muffins can be wrapped in plastic wrap and frozen for up to 2 months.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
45mg
(15%)
Sodium
185mg
(8%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
3430IU
(69%)
Vitamin C
0.8mg
(1%)
Calcium
26mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 185mg | 8% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 3430IU | 69% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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