Description
Delicious pumpkin muffins topped with a crunchy streusel and filled with creamy cheese, perfect for fall.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup chopped pecans (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
- 1/4 teaspoon cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter, add a dollop of cream cheese filling, then top with more batter until the cups are about 3/4 full.
- In a small bowl, mix together the streusel ingredients and sprinkle over the top of each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, increase the sugar by 1/4 cup.
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg