Wednesday, December 26, 2012

Pumpkin Cream Cheese Muffins

Filling:
1 (8 ounce) package Cream Cheese
1 Egg
1 tsp Vanilla
3 Tbsp Brown Sugar

Streusel Topping:
4 1/2 Tbsp Four
5 Tbsp White Sugar
3/4 tsp Cinnamon
3 Tbsp Butter
3 Tbsp chopped Pecans, toasted

Batter:
2 1/2 Cups Flour
2 Cups White Sugar
2 tsp Baking Powder
2 tsp Cinnamon
1/2 Salt
2 Eggs
1 1/3 Cups Canned Pumpkin
1/3 Cup Olive Oil
2 tsp Vanilla

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 1/2 full. Carefully add one Tbsp of cream cheese mixture right in the middle of the batter. If using paper cups try to keep the cream cheese from touching the paper. Sprinkle on the struesel topping. Bake at 375 degrees for 20-25 minutes.

No comments:

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...