Pumpkin Cream Cheese Streusel Muffins

Ahhh, the Fall season is officially here.  And honestly, this isn’t the first pumpkin recipe that I’ve made in the past few weeks.  It seems like so many people get pumped up when the season gets here to make pumpkin flavored desserts (me included), so I’ve already made some Pumpkin Bars and Pumpkin Cookies.  Both batches disappeared quickly.

pumpkin cream cheese muffins

I made these over the weekend when my parents were in town visiting, so they got the pleasure of trying these little guys out.  My brother and his family also came over after they were made, and I watched happily as his wife and kids gobbled them down.  But, I still chuckle at my husband.  He is always skeptical of a new recipe, so I brought him one muffin to start out with to see how he liked them.  Two minutes later, “Can I have another one?” and then a few minutes after that, “Man, I really want a third one.”  So then take one!  It didn’t take much convincing.  In all honesty though, I think the muffins themselves without the cream cheese center would still be delicious, but the cream cheese center just adds a little something extra.  So, if you have picky eaters in your house that might not be a fan of that creamy center, you can always leave it out without sacrificing the taste of these delicious little muffins.

For the Muffins: (makes 2 dozen)

3 cups all purpose flour

1 3/4 cups sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

3 large eggs, lightly beaten

1 (15 oz.) can pumpkin

1 cup vegetable oil

1/2 cup milk

Preheat oven to 375 degrees.  Combine dry ingredients in one medium sized mixing bowl.  In a separate bowl, whisk together the eggs, pumpkin, oil and milk.  Stir wet mixture in with dry ingredients just until moistened.  Do not overmix.  Spoon half of batter into lined muffin pans.  Dollop about 1 tablespoon of cream cheese mixture in center of batter, and top evenly with remaining batter.  Sprinkle with reserved streusel mixture.  Bake for 20-23 minutes, remove from pan and cool on a wire rack.

For the Filling:

8 oz. cream cheese, softened

1/2 teaspoon vanilla extract

1/2 cup sugar

Combine ingredients in small mixing bowl and beat at medium speed with electric mixture until combined.

For the Streusel Topping:

1/2 cup sugar

1/3 cup all purpose flour

1 teaspoon cinnamon

4 tablespoons cold butter, cut up into small cubes

Combine ingredients in a small bowl, cut in butter with a fork, pastry blender or your fingers until large crumbs form.


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