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We hope you got benefit from reading it, now let’s go back to pumpkin cream cheese streusel muffins recipe. To cook pumpkin cream cheese streusel muffins you need 25 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Pumpkin Cream Cheese Streusel Muffins:
- Prepare filling
- Prepare 8 oz Cream cheese, softened
- Provide 1 cup Powdered sugar
- Take 1 tsp Vanilla extract
- Use 1/2 tsp Ground cinnamon
- You need streusel topping
- Take 4 tbsp Unsalted butter, cold
- You need 1/4 cup AP flour
- You need 1 cup Packed brown sugar
- Get 1 dash Salt
- Provide muffins
- Get 2 cup AP flour
- Prepare 2 tsp Baking powder
- Prepare 1 cup Granulated white sugar
- Prepare 1 cup Packed brown sugar
- You need 1/2 cup Canola oil
- Take 3 Eggs
- Prepare 1 tsp Salt
- Provide 3 tsp Pumpkin pie spice
- Take 1 tsp Ground cinnamon
- Get 1/2 tsp Ground allspice
- Take 1/2 tsp Ground nutmeg
- Provide 1 dash Ground cloves
- You need 2 tsp Vanilla extract
- Use 2 cup Pumpkin puree
Instructions to make Pumpkin Cream Cheese Streusel Muffins:
- Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray.
- For the filling…In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients.
- For the topping…in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It's no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter.
- For the muffins…sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can.
- at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping.
- bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container.
- this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking.
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