"Pumpkin Cream Cheese Muffins"

This is a simple and unbelievably delicious recipe for pumpkin cream cheese muffins, topped with a cinnamon streusel. What a dazzling fall recipe! Perfect for parties.We really enjoyed em, hope you guys will too.



     Ingredients:

4 large eggs
2 cups (1 can) pumpkin puree
1 and 1/4 cup vegetable oil
3 cups flour (I use Canadian)
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda

    Cream cheese filling:
8 ounces cream cheese, softened
1/2 cup sugar
1 tsp vanilla bean paste

    Crumble Topping:
1/2 cup white sugar
2 tbsp brown sugar
5 tbsp flour
1 tsp cinnamon
5 tbsp unsalted butter, cold

Adapted from Lemon Sugar with my modifications. 
Preheat the oven to 325 F.  Prepare two muffin tins with cupcake liners and set aside. Makes 24 muffins.

1. Whip with the mixer cream cheese with sugar and vanilla bean. Keep in the refrigerated. The colder the filling, the better. 

2.Combine the sugars, flour and cinnamon in a small bowl. Dip butter into flour and grate it. (You can use a pastry cutter) Then mix it with your fingers to make it crumbly.  Place in refrigerator until ready to use.

3. Mix all dry ingredients for the muffins in the bowl.

4. Add all wet ingredients in the mixing bowl. Mix for a min.

5. Slowly add the dry ingredients and mix just until combined.

6. Spoon a generous amount of batter into each cupcake tin, filling each paper about 1/3 full. Add a scoop of the cool cream cheese mixture over the batter.

7. Then use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.

8. Sprinkle a tablespoon of crumble topping mixture over each muffin.

9. Bake for 25 minutes. Cool completely before serving. 

Enjoy!!!

This Post Is Linked To These Great Parties:
 Feed me Friday
Foodtastic Friday 
Saturday Spotlight
Saturday Night Fever
Future Expat
Will Cook for Smiles