Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin cream cheese streusel muffins. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Cream Cheese Streusel Muffins is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Pumpkin Cream Cheese Streusel Muffins is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have pumpkin cream cheese streusel muffins using 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Cream Cheese Streusel Muffins:
- Prepare filling
- Get 8 oz Cream cheese, softened
- Prepare 1 cup Powdered sugar
- Make ready 1 tsp Vanilla extract
- Make ready 1/2 tsp Ground cinnamon
- Prepare streusel topping
- Make ready 4 tbsp Unsalted butter, cold
- Prepare 1/4 cup AP flour
- Take 1 cup Packed brown sugar
- Get 1 dash Salt
- Make ready muffins
- Get 2 cup AP flour
- Prepare 2 tsp Baking powder
- Prepare 1 cup Granulated white sugar
- Get 1 cup Packed brown sugar
- Take 1/2 cup Canola oil
- Get 3 Eggs
- Prepare 1 tsp Salt
- Get 3 tsp Pumpkin pie spice
- Take 1 tsp Ground cinnamon
- Take 1/2 tsp Ground allspice
- Make ready 1/2 tsp Ground nutmeg
- Get 1 dash Ground cloves
- Prepare 2 tsp Vanilla extract
- Make ready 2 cup Pumpkin puree
Steps to make Pumpkin Cream Cheese Streusel Muffins:
- Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray.
- For the filling…In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients.
- For the topping…in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It's no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter.
- For the muffins…sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can.
- at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping.
- bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container.
- this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking.
So that’s going to wrap it up with this exceptional food pumpkin cream cheese streusel muffins recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
