PostHeaderIcon Pumpkin Cream Cheese Muffins with Pecan Streusel

There’s something so right about waking up and enjoying a freshly baked muffin with a hot cup of coffee! Especially these pumpkin muffins, the cream cheese inside makes it more of a dessert than a muffin (but I’m not complaining). The pecan streusel sprinkled over them just puts these bad boys over the top!

They are a bit more time-consuming than most muffins but they are completely worth it. Be sure to make the cream cheese filling ahead of time (about 2-3 hours) so the filling can harden before you bake the muffins. I also made the pecan streusel ahead of time so when it came time to baking the muffins the process seemed very smooth. :) Enjoy!

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Yield: 12 muffins

For the Cream Cheese Filling:

4 ounces cream cheese, at room temperature

3/4 cup powered sugar

2 teaspoons vanilla extract

For the Pecan Streusel:

1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup pecans, chopped

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

For the Muffins:

1 1/2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup sugar

1 cup canned pumpkin

5 ounces (1/2 cup + 2 tablespoons) vegetable oil

1 teaspoon vanilla extract

Directions:

To prepare the filling: In a medium bowl, beat together the cream cheese and powered sugar until smooth. Add the vanilla extract and beat until fully incorporated. Form the mixture into a log on plastic wrap, wrap it, and freeze for 2-3 hours.

To make the pecan streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.

Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners.

To make the muffins: In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla. Pour the pumpkin mixture over the dry ingredients. Use a spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

To assemble the muffins: Remove the cream cheese filling from the freezer and divide into 12 1-inch pieces. Scoop a small amount of the batter into each muffin cup. Place 1 slice of the cream cheese log in the center of each cup, then fill with the remaining batter.

Bake until golden brown, about 20 to 25 minutes. Let cool in the pan for 5 minutes, then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before servingĀ  or warm briefly in the microwave.

Source: adapated from Brown Eyed Baker

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