Pumpkin-Cream Cheese Streusel Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Pumpkin-Cream Cheese Streusel Muffins were made for the perfect first bite—crumbly streusel topping with a melted cream cheese morsel right in the center. No butter spread necessary. Ingredients:
8 ounces cream cheese, softened |
1/2 teaspoon vanilla extract |
2 3/4 cups sugar, divided |
3 1/3 cups all-purpose flour, divided |
3 teaspoons ground cinnamon, divided |
4 tablespoons chilled butter |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
3 large eggs, lightly beaten |
1 (15-ounce) can pumpkin |
1 cup vegetable oil |
1/2 cup milk |
Directions:
1. Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
2. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
3. Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
4. Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
5. Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.
6. Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.
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