Pumpkin cream cheese muffinPosted: October 25, 2012
I know we’re
a little a lot behind for the fall season decor, but things been hectic! With so much going on in our busy schedules its been a while since we’ve had a breather. A friend of mine introduced me to this recipe for Pumpkin Cream Cheese muffin and they are freaking delicious. These muffins are one of my all time favorite muffins to make and of course to eat :). I’m going to let you know in advance, it does take a little bit of work but I can promise you these muffins will surely not disappoint you 🙂
4 1/2 tbsp all purpose flour
5 tbsp white sugar
3/4 tsp ground cinnamon
3 tbsp butter
2 1/2 cups all purpose flour
2 cups white sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 tsp vanilla extract
+ this recipe makes 18 muffins +
1// preheat oven to 375 degrees F. line your muffin tray with muffin liners.
2// cream cheese filling: in a medium size bowl, beat cream cheese until soft. add egg, vanilla and brown sugar. beat until smooth. Fill the mixture in a pipping bag then set aside.
3// streusel topping: in a medium size bowl, mix together flour, sugar, and cinnamon. Add the softened butter into the mixture and cut it in with a fork until it turns crumbly. set aside.
4// muffin batter: in a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. add eggs one at a time then add pumpkin, olive oil and vanilla. Beat the mixture together until smooth.
5// assembling: fill the muffin tray with batter until 1/2 way. use the back of a spoon to create a hole in the middle of the batter for the cream cheese filling. Fill each hole with cream cheese filling and add a generous amount of stresel topping over the batter.
6// Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Give this recipe a try, I promise they will be so yummmmmmy!