Pumpkin and Cream Cheese Muffins with Pecan Streusel
User Reviews
4.9
Pumpkin and Cream Cheese Muffins with Pecan Streusel
Description
Pumpkin and Cream Cheese Muffins with Pecan Streusel combine a spiced pumpkin muffin base with a sweet, velvety cream cheese center. The muffin batter includes traditional fall spices such as cinnamon, nutmeg, cloves, ginger, and allspice, which complement the pumpkin's natural sweetness. Baking powder and baking soda balance the delicate textures. The cream cheese filling, chilled into a log before incorporation, melts into a smooth, rich middle as the muffins bake, creating a creamy surprise inside. The pecan streusel topping brings together flour, cinnamon, sugar, butter, and chopped pecans to form a crunchy contrast to the soft muffin. These muffins can be prepared ahead by freezing the cream cheese filling first to ensure it holds shape during baking. They offer a delightful mix of textures and flavors that work well for a festive breakfast or dessert option in autumn or winter.
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 butter melted, unsalted
For the Muffins:
- 1½ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon cloves ground
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup pumpkin canned
- 2 egg
- ½ cup vegetable oil 2 tablespoons
- 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
- Freeze the cream cheese filling log until firm to maintain its shape inside the muffins during baking.
- The pecan streusel should be refrigerated while preparing the muffin batter to keep it chilled.
- Use paper liners in the muffin tin to prevent sticking and ease removal.
- Store muffins in an airtight container to preserve freshness for several days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
