Recipe by spatchcock
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
Top Review by Canadian_in_the_Bay
This was the second pumpkin cream cheese muffin I have tried off this site and this recipe is definitely the superior one of the two. I scaled the batter down for 12 muffins and made filling for 9 (there was still plenty of cream cheese in each muffin). I also did away with the topping since I see muffin toppings as a useless source of calories. I used 1 cup all-purpose flour and 2/3 cup of whole wheat. I also increased the amount of pumpkin by three tbsps and reduced the amount of olive oil used by that same amount. Also, I used reduced fat cream cheese. Next time I may try cutting down on the sugar as these muffins are very sweet. Even with all these changes, this recipe made the best pumpkin muffins I have ever had. Thanks for the great recipe.
- 226.79 g package cream cheese
- 1 egg
- 4.92 ml vanilla
- 44.37 ml brown sugar
- 66.55 ml flour
- 73.94 ml white sugar
- 3.69 ml cinnamon
- 44.37 ml butter
- 44.37 ml chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
- 591.47 ml flour (I used half white, half whole wheat)
- 473.18 ml white sugar
- 9.85 ml baking powder
- 9.85 ml cinnamon
- 2.46 ml salt
- 2 eggs
- 314.66 ml canned pumpkin
- 78.07 ml olive oil
- 9.85 ml vanilla extract
Directions See How It's Made
- Preheat oven to 375 degrees.
- Grease and flour 18 muffin cups.
- FILLING: Beat cream cheese until soft.
- Add egg, vanilla and brown sugar.
- Beat until smooth.
- Set aside.
- STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
- Add butter and cut it in with a fork until crumbly.
- Set aside.
- 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 gradually incorporate eggs, pumpkin, olive oil and vanilla.
- Beat together until smooth.
- Fill cups with pumpkin mixture until they're about 1/2 full.
- Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
- If you're using paper cups, try to keep cream cheese from touching the paper.
- Sprinkle on the streusel topping.
- Bake at 375 degrees for 20 to 25 minutes.