Pumpkin Cream Cheese Muffins
Ingredients
The muffins
-
3
cups
all-purpose flour
-
1
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
½
teaspoon
ground cloves
-
1
tablespoon
pumpkin pie spice
-
1
teaspoon
salt
-
1
teaspoon
baking soda
-
4
large
eggs
-
1
cup
vegetable oil
-
2
cups
granulated sugar
-
1
15-ounce can
pumpkin puree
The filling
-
8
ounces
cream cheese, softened
-
1
cup
powdered sugar
The streusel topping
-
½
cup
granulated sugar
-
¼
cup
all-purpose flour
-
4
tablespoons
cold butter, cubed
-
1 ½
teaspoons
cinnamon
Instructions
- Prepare the cream cheese filling by mixing cream cheese and powdered sugar until smooth, then form into a log and freeze for 1-2 hours.
- Preheat the oven to 350°F and line muffin pans with paper liners.
- In a medium bowl, whisk together flour, spices, salt, and baking soda; set aside.
- In a large bowl, whisk eggs, vegetable oil, sugar, and pumpkin puree until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- For the streusel topping, mix sugar, flour, butter, and cinnamon until crumbly.
- Fill each muffin cup with batter, place a slice of cream cheese on top, and cover with more batter.
- Sprinkle the streusel topping over each muffin.
- Bake for 18-20 minutes until a toothpick comes out with moist crumbs.
- Let cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
24 muffins
Calories
230
Total fat
6g
Total carbohydrates
41g
Total protein
4g
Sodium
202mg
Cholesterol
43mg
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