Pumpkin Cream Cheese Muffins with Streusel Topping
Recipe type: Breakfast; Muffin
Total time: 
Serves: 12
A decadent, over-the-top, to die for muffin that you will want to get out of bed for.
  • 1 (8 ounce/250 g) package cream cheese, regular or light
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 Tbsp brown sugar
  • 4½ Tbsp. all-purpose flour
  • 5 Tbsp granulated sugar
  • ¾ tsp ground cinnamon
  • 3 Tbsp chopped pecans
  • 3 Tbsp butter, softened
  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 2 eggs
  • 1⅓ cups pumpkin puree
  • ⅓ cup olive oil
  • 2 tsp vanilla extract
  1. Preheat oven to 375 degrees F. 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 muffins: In a large bowl, whisk 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. Divide pumpkin mixture over muffin cups (each about ½ full). Drop one tablespoon of the cream cheese mixture right in the middle of each muffin. Sprinkle on streusel topping.
  6. Bake at 375 degrees for 20 to 25 minutes, until streusel is golden.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/11/pumpkin-cream-cheese-muffins-with-streusel-topping/