Wednesday, September 18, 2013

Pumpkin Cream Cheese Muffins

Adapted from All Recipes

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups sugar
2 eggs
1/3 cup canola oil
1 1/3 cups pumpkin puree
2 teaspoons vanilla
8 ounces cream cheese, softened
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar
Crumb Topping:
4 1/2 tablespoons flour
5 tablespoons sugar
3/4 teaspoon cinnamon
3 tablespoons cold butter
3 tablespoons chopped nuts (I used walnuts)

1. Preheat oven to 375°F. Line 18 muffin cups with liners.
2. In a large bowl whisk together flour, baking powder, ground cinnamon, and salt. In another bowl whisk together sugar, eggs, canola oil, pumpkin puree, and vanilla. Add to wet ingredients and stir to combined.
3. In another bowl mix together cream cheese, egg, vanilla, and brown sugar. Mixture will be lumpy. Set aside. For the topping, mix together flour, sugar, and cinnamon. Rub in butter until mixture is crumbly. Stir in nuts.
4. Divide batter among muffin cups, filling two-thirds full. Make indentations in the batter with your thumb and fill with a spoonful of the cream cheese filling. Cover filling with remaining batter. Sprinkle some crumb topping over each.
5. Bake muffins until golden brown on top and toothpick comes out clean, about 22-25 minutes. Let muffins cool for 15 minutes in the pan and then transfer to a wire rack to cool completely. Serve & enjoy!

Makes 18 muffins.

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