Its that time...time for my famous pumpkin muffins!!! I changed it up a bit this year and put together a mish-mosh of 2 different recipes that I have come across and my own little twist. These muffins are packed with everything fall! They are moist, flavorful and just make you feel happy when you eat them.
Minis ready to be devoured
Pumpkin Cream Cheese Streusel Muffins Makes 12 regular muffins (original says 24 I got 12) or 48 mini-muffins
1 3/4 cup flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tablespoon cinnamon 1 tsp. nutmeg 1 cup brown sugar 1/2 cup granulated sugar 1/2 cup vegetable oil 1/3 cup water 1 cup canned pumpkin 2 eggs 1 tsp. vanilla extract
Filling: 1 8-ounce package cream cheese (I used 1/3 fat free) 3 tablespoons brown sugar 1/4 tsp. cinnamon 1/2 tsp. vanilla extract
Streusel: 1/3 cup brown sugar 2 tablespoons flour 1/8 tsp. cinnamon 1 1/2 tablespoons cold butter, cut into small pieces
Preheat oven to 350 degrees. Line or grease your muffin tin and set aside.
1. In a medium bowl whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
2. In a large bowl whisk together the brown sugar, granulated sugar, oil, water, pumpkin, eggs and vanilla. Whisk until combined and smooth.
3. Slowly stir in flour mixture to wet ingredients. Mix until just combined.
For the filling:
Beat the cream cheese until softened. Beat in the brown sugar, cinnamon and vanilla until all ingredients are incorporated. Set aside.
For the streusel topping:
In a bowl combine the brown sugar, cinnamon and flour. With your hands mix in the butter until the mixture resembles coarse crumbs.
4. Fill muffins tins about 1/3 of the way full with the pumpkin batter. Add a good dollop of cream cheese to the center of each one. Fill the tins about 3/4 full and top with streusel topping.
5. Bake at 350 degrees for 15-18 minutes for regular muffins and 10 minutes for minis, or until a toothpick inserted comes out clean. Place muffins tins on wire racks for cooling. Remove from tins and enjoy!
These...are...amazing. They are so good!! I am so glad I tinkered around with a few different recipes to make something so good and truly delicious! I sort of just went by what I had I hand and what I could do with what I had. I am really glad I found how to bake the cream cheese right into the muffins, cause I used to pipe them into the bottoms and it was a pain and I felt like you never got quite enough.
And not only is the cream cheese amazing but that slightly crunchy and sweet brown sugar topping is awesome. I think it makes the whole muffin! And the muffins itself, when you don't get a bite of cream cheese is delicious and moist. Very flavorful and light.
These muffins are a winner!! You must make these for a fall gathering or for your neighbor or someone you love, or just for yourself. They are that good!