Pumpkin Cream Cheese Muffins

My Taste of Sweet site is lacking sweets in a major way!  I miss baking!  I’ve been going through my food photos and realized I never posted this recipe from way back in October of 2010 when all the pumpkin recipes are being pulled out, I’m going to blame it on my difficult pregnancy.  If there’s one thing that goes really good with pumpkin bread it is cream cheese!  I got this recipe from All Recipes.  It has been so long since I’ve had me some yummy sweet bread… 😦  It’s okay though I’m almost at my weight loss goal, 6 more pounds to go than I can say…”Oh you sweet muffin you…your mine…and I’m going to enjoy every piece of you” 😉

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 304 | Total Fat: 12.2g | Cholesterol: 54mg

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