Pumpkin and Cream Cheese Muffins with Pecan Streusel Topping

Recipe from Brown Eyed Baker

Yield:  12 muffins

Ingredients:

For the cream cheese filling:

4 ounces cream cheese, softened to room temperature

1/2 cup powdered sugar

1 1/2 tsp vanilla extract

For the streusel:

1/2 cup all purpose flour

1/3 cup granulated sugar

1/4 cup pecans, roughly chopped

1/2 tsp ground cinnamon

3 Tbsp unsalted butter, melted

For the muffins:

1 1/2 cups all purpose flour

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1 cup granulated sugar

1 cup canned pumpkin

5 ounces (1/2 cup + 2 Tbsp) vegetable oil

1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners.  Set aside.

Make the cream cheese filling:  In a medium bowl, stir together the cream cheese and confectioners' sugar  until smooth.  Add the vanilla, and mix well.  On a piece of plastic wrap, form the cream mixture into a 12-inch log.  Wrap it and freeze for about an hour.

Make the pecan streusel:  In a small bowl, use a fork to combine the flour, sugar, cinnamon, and butter.  Set aside.

In a large bowl, mix together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.  

In another bowl, lightly beat the sugar, pumpkin, eggs, oil, and vanilla.  Pour the pumpkin mixture over the dry ingredients, and gently combine just until mixture is incorporated.  

Remove cream cheese log from the freezer, and slice into 12 1-inch slices.

Scoop a small amount of batter into the prepared muffin cups.  Place a slice of the cream cheese mixture into each cup, then cover with remaining batter.

Sprinkle the pecan streusel topping generously over each muffin.  Press on the tops lightly to make sure the topping adheres to the batter.

Bake muffins in the oven until golden, about 20-25 minutes.  Cool in pan for about 5 minutes, then remove muffins and transfer to a wire rack to cool completely.  Store in an airtight container in the refrigerator.  Muffins may be brought to room temperature, or microwaved briefly before serving.

Printed from The Beachside Baker