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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Tucked into the middle of each moist muffin is a tasty surprise - in the shape of a cube of cream cheese! The simple filling adds loads of creamy flavor, reveals Denise Nebel of Wayland, Iowa. The streusel topping is nicely crunchy. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 egg |
1/2 cup milk |
1/2 cup canned pumpkin |
1/3 cup canola oil |
1 package (3 ounces) cream cheese, cut into 12 cubes |
streusel: |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
1 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter.
2. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.
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