Pumpkin Muffins With Cream Cheese Streusel Topping |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 16 |
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These pumpkin muffins are topped with a sweet cream cheese mix and streusel. I like to add chocolate chips as well, when my sweet tooth takes over. They are a little complex, but they are the best treats on a cool autumn morning or day! Ingredients:
2 1/2 cups all-purpose flour |
2 cups brown sugar |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon ginger |
1/2 teaspoon allspice |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
2 eggs |
1 1/3 cups canned pumpkin |
1/3 cup olive oil (not virgin or extra virgin) |
2 teaspoons vanilla extract |
1 cup semi-sweet chocolate chips |
8 ounces cream cheese |
1 egg |
1 teaspoon vanilla extract |
3 tablespoons brown sugar |
4 1/2 tablespoons all-purpose flour |
5 tablespoons white sugar |
3/4 teaspoon ground cinnamon |
3 tablespoons butter |
3 tablespoons pecans, chopped |
Directions:
1. Preheat oven to 375°F.
2. Cream cheese topper: Beat cream cheese until slightly soft. Add 1 egg, 1 tsp vanilla extract, and 3 tbs brown sugar. Beat until mostly smooth (lumps are OK). Put in the refrigerator to allow it to firm up.
3. Streusel: Mix 4.5 tbs flour, 5 tbs sugar, 3/4 tsp cinnamon, and pecans. Add 3 tbs melted butter and cut it in with a fork until crumbly.
4. Sift together 2.5 cups flour, 2 cups brown sugar, baking powder, cinnamon, ginger, all spice, nutmeg, and salt.
5. Make a well in the center of the dry mixture and add 2 eggs, pumpkin, olive oil and 2 tsp vanilla extract, then beat together until smooth.
6. Optional: Add 1 cup chocolate chips to mixture and fold in with a spatula.
7. Place pumpkin mixture in muffin cups about 1/2-2/3 full.
8. Make a hole in the middle of the muffin mix, then add about 1 tablespoon of the cream cheese mixture, trying to keep cream cheese from touching the paper cup.
9. Sprinkle on the streusel topping.
10. Bake for 20-25 minutes.
11. Remove from oven and allow to cool on a rack.
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