Pumpkin & Spice Cream Cheese Muffins

1
Francine Lizotte

By
@ClubFoody

These are the perfect Thanksgiving snack everyone will enjoy! It is also a tasty way to use your leftover pumpkin pie filling and cream cheese...

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 large muffins
Prep:
25 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • CREAM CHEESE FILLING

  • 4 oz
    light cream cheese, room temperature
  • 1/3 c
    confectioners' sugar
  • 1 tsp
    pure vanilla extract
  • TOPPING • STREUSEL

  • 1/4 c
    brown sugar, such as demerara
  • 3 Tbsp
    unbleached all-purpose flour
  • 1/4 c
    walnuts or pecans, chopped
  • 3 Tbsp
    unsalted butter, melted
  • 1/4 tsp
    ground cinnamon
  • BATTER

  • 1 1/2 c
    unbleached all-purpose flour
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    freshly grated nutmeg
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    allspice
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground himalayan sea salt
  • 2 large
    free-run eggs
  • 1 1/4 c
    pumpkin purée
  • 1 c
    granulated sugar
  • 1/2 tsp
    pure vanilla extract
  • 1/2 c
    grapeseed oil

How to Make Pumpkin & Spice Cream Cheese Muffins

Step-by-Step

  1. Preheat oven to 350ºF. Grease or spray muffin or line with muffin liners; set aside. In a small bowl, mix together cream cheese mixture ingredients until smooth; set aside.
  2. In medium bowl, mix together topping ingredients until crumbly; set aside.
  3. In a large bowl, whisk together flour, spices, baking soda and salt. In another bowl, whisk together eggs, pumpkin purée, sugar, vanilla and oil. Pour pumpkin mixture into flour mixture. Mix with spatula until moistened.
  4. Evenly divide half the batter among muffin cups. Place 2 tsp. of cream cheese filling in the center; fill with the remaining batter. Sprinkle about 1 tbsp. streusel on top of each muffin. Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.
  5. Note: To freeze, put them in air-tight container. When time to eat, remove from freezer, transfer in 350ºF oven for 10 to 15 minutes to thaw and make topping crunchy.
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=ripExpZQwm4

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