Thursday, September 12, 2013

Pumpkin Cream Cheese Muffins with Pecan Streusel

Pumpkin everything!  It is that season where I just want to bake anything and everything pumpkin.  These are absolutely scrumptious.  Cream cheese and pumpkin is one of my many two combos and of course perfect for the fall.  Ok ok I know it isn't fall yet but when half my trees are changing colors I don't care what the calender says.  There are the best things you will smell in your house and taste in your mouth all season.

Cream Cheese Filling:
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar

Pumpkin Muffin:
2 1/2 cups flour (I used half white, half whole wheat)
1 1/2 cups white sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1 can of pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Pecan Streusel:
4 1/2 tablespoons flour
5 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons cold butter
4 tablespoons chopped pecans 

Preheat Oven to 375*
Use paper liners or grease and flour muffin pans
Bake for 20-25 mins 

Cream Cheese Filling:
Beat Cream Cheese until soft.  Add egg,sugar and vanilla until smooth. Set aside

Pecan Streusel:
Mix flour,sugar,cinnamon and pecans in a small bowl.  Add in butter and cut with fork until crumbly

Pumpkin Muffin:
In a large bowl sift flour,sugar,cinnamon,salt and baking powder.  Make a well in the center of the flour mix and eggs, olive oil and pumpkin.  Beat until smooth.  Add in pumpkin mixture in pan 1/2 full then add in 1 tablespoon of the cream cheese mixture and top off with more pumpkin mixture.  Sprinkle of the pecan streusel.

Recipe by

and my helper for today

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