Pumpkin Cream Cheese Muffins Good Recipes

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Pumpkin Cream Cheese Muffins

"You'll be happy you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping."

Ingredients :

1 (eight ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
three tablespoons brown sugar
4 half tablespoons all-motive flour
five tablespoons white sugar
3/four teaspoon ground cinnamon
three tablespoons butter
three tablespoons chopped pecans
2 half of cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons floor cinnamon
half of teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/three cup olive oil
2 teaspoons vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 375 degrees F (one hundred ninety stages C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until tender. Add egg, vanilla and brown sugar. Beat till clean, then set aside.
For the streusel topping: In a medium bowl, blend flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a huge bowl, sift collectively flour, sugar, baking powder, cinnamon and salt. Make a well inside the middle of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until clean.
Place pumpkin combination in muffin cups approximately 1/2 full. Then add one tablespoon of the cream cheese mixture proper in the center of the batter. Try to maintain cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 levels C) for 20 to twenty-five minutes.

Notes :

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