Pumpkin Cream Cheese Muffins

 

Ingredients:

Filling-
1 (8 ounce) package cream cheese, room temperature
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar

Streusel topping-
4 1/2 tablespoons flour
5 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons butter

Muffin batter-
2 1/2 cups flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1 (15-ounce) can pumpkin
1/3 cup canola oil
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375 degrees. Line 12 muffin cups.

2. For the filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.

3. For the streusel topping: Mix flour, sugar, and cinnamon. Add butter and cut it in with a fork until crumbly. Set aside.

4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.

5. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, oil and vanilla.

6. Beat together until smooth.

7. Fill cups with pumpkin mixture until they’re about 1/2 full.

8. Carefully add one tablespoon of the cream cheese mixture right in the middle of the batter. (If you’re using paper cups, try to keep cream cheese from touching the paper.)

9. Sprinkle on the streusel topping.

10. Bake at 375 degrees for 20 to 25 minutes.

Dairy. Yield 12 large muffins

Savvima tested. Adapted from Food.com.