Pumpkin and Cream Cheese Muffins with Pecan Streusel

 

Pumpkin and Cream Cheese Muffins with Pecan Streusel
Yields 12
Few things go together as well as pumpkin and cream cheese. Sure there’s peanut butter and jelly, as well as peanut butter and chocolate, but warm and spicy pumpkin baked goods paired with sweet cream cheese is a match made in fall-baking heaven. Add to these muffins a pecan streusel topping and you will be hard pressed to find a better breakfast treat once the weather starts to cool down.
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Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
For the Cream Cheese Filling
  1. 4 ounces cream cheese, softened to room temperature
  2. ½ cup powdered sugar
  3. 1½ teaspoons vanilla extract
For the Streusel
  1. ½ cup all-purpose flour
  2. ⅓ cup granulated sugar
  3. ½ teaspoon ground cinnamon
  4. ¼ cup pecans, roughly chopped
  5. 3 tablespoons unsalted butter, melted
For the Muffins
  1. 1½ cups all-purpose flour
  2. 1½ teaspoons ground cinnamon
  3. ¾ teaspoon ground nutmeg
  4. ½ teaspoon ground cloves
  5. ½ teaspoon ground ginger
  6. ¼ teaspoon ground allspice
  7. ½ teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 cup granulated sugar
  10. 1 cup canned pumpkin
  11. 2 eggs
  12. ½ cup + 2 tablespoons vegetable oil
  13. ½ teaspoon vanilla extract
Make the Cream Cheese Filling
  1. In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it in the plastic wrap and then again in foil, and freeze for at least two hours, or until firm.
Make the Streusel
  1. In a medium bowl, whisk together the flour, sugar and cinnamon. Stir in the pecans, then use a fork to mix in the melted butter, ensuring that all of the ingredients are moistened. Refrigerate while you prepare the muffins.
Make the Muffins
  1. Preheat oven to 350 degrees F. Grease 12-cup muffin pan or baking cups and set aside.
  2. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
  3. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
  4. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.
  5. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
  6. Place the muffin pan or baking cups on a cookie sheet for easy oven transfer.
  7. Scoop 2 to 3 tablespoons of batter into the muffin cups. Place 1 slice of the cream cheese log in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the cream cheese is completely covered.
  8. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
  9. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
OvenArt Bakeware https://www.ovenartbakeware.com/