Cream Cheese Filled Pumpkin Muffins

READY IN: 40mins
Recipe by michEgan

Here is a knock out recipe for a moist filled muffin with a dazzling topping. It is moist and just excellent to have for breakfast or a super snack. It may appear to be involved, but not really. You will be happy you made these little gems! Enjoy!!

Top Review by wineylisa

Really nummy. After reading other reviews, I too added a full 15 oz can of pumpkin pur?e. Moist but rose nicely. I got 16 muffins out of recipe.

Ingredients Nutrition

Directions

  1. O.K. lets make a great muffin!
  2. Preheat oven 375°F.
  3. In a small bowl add cream cheese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
  4. For Muffins:.
  5. Mix the sugar, flour, baking powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
  6. With paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the Paper cups.
  7. Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
  8. Now top with the topping.
  9. Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon Butter. Cut in the butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
  10. Bake about 20 - 25 minutes or till done.

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