Pumpkin Cream Cheese Muffins Cooking method
Pumpkin cream cheese recipe INGREDIENTS
• 1 (8 ounce) package 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 chopped pecans
•
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour
18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until
soft. Add egg, vanilla and brown sugar. Beat until smooth, then set
aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon
and pecans. Add butter and cut it in with a fork until crumbly. Set
aside.
4. For the 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 add eggs, pumpkin, olive oil and vanilla. Beat together
until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one
tablespoon of the cream cheese mixture right in the middle of the
batter. Try to keep cream cheese from touching the paper cup. Sprinkle
on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Your Pumpkin cream cheese recipe is ready now
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