Pumpkin Cream Cheese Muffins

These muffins were a hit! I made them to take over to my husband's office and they were gone in a couple hours! They make you feel like fall has finally arrived!

1 (8 ounce) packages cream cheese
1 eggs
1 teaspoon vanilla
3 tablespoons brown sugar
4 1/2 tablespoons flour
5 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons butter
2 1/2 cups flour ( I used half white, half whole wheat)
2 cups white sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Preheat oven to 375 degrees. Grease and flour 18 muffin cups.
FILLING: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.
STREUSEL TOPPING: Mix flour, sugar, and cinnamon. Add butter and cut it in with a fork until crumbly. Set aside.
MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture until they're about 1/2 full. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. If you're using paper cups, try to keep cream cheese from touching the paper. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes.



Hi! I'm Katie. Wife to Michael. Mom to Grace, David Michael & Emma. Christ Follower. Runner. Stay at home mommy.
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