Pumpkin Muffins with Streusal Topping and Cream Cheese Stuffing

Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 2

Since fall is officially starting this weekend, I needed to share this pumpkin muffin recipe with you. Pumpkin season officially starts this weekend even though I have unofficially kicked off the season on September 1. I made these over the weekend to enjoy all this week for breakfast. Monday morning we tried the first one and could not even believe how good they were. Like pumpkin explosion good.

Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel

I have always hated breakfast. As a kid I remember avoiding all breakfast foods. I liked the cereal prizes, but hated the cereal. Eggs grossed me out most of the time and I have never loved pancakes. Muffins were the only breakfast food that I actually enjoyed. Never could I ever have imagine pumpkin muffins and how delicious they are.

Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 4

When I decided to make pumpkin muffins, I knew that there had to be cream cheese involved. Pumpkin and cream cheese are best friends. It would be wrong to not enjoy them together in a baked good. The last component was the streusel topping because all the best muffins are topped with streusel.

Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 3

These muffins are my new favorite muffins and my new go to fall recipe. They are a great way to kick off the flavors of fall and the official pumpkin season.

Pumpkin Muffins Stuffed with Cream Cheese Topped with Streusel

by Jessica

Prep Time: 15 minutes

Cook Time: 20-25 minutes

 

Ingredients (12 muffins)

    For the Muffin

    • 1 cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 1/2 cup sugar
    • 1/4 cup vegetable oil
    • 1/4 cup nonfat plain Greek Yogurt
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon ginger
    • 1/2 teaspoon cloves
    • 1/2 teaspoon nutmeg
    • 2 eggs
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 cup whole wheat pastry flour
    • 1/2 cup all purpose flour

    For the Cream Cheese Filling

    • 8 ounces low fat cream cheese, softened
    • 1 egg
    • 3 tablespoons sugar
    • 1 teaspoon vanilla

    For the Streusel Topping

    • 2 tablespoons sugar
    • 3 tablespoons brown sugar
    • 1/2 teaspoon cinnamon
    • 1 teaspoon vanilla
    • 1/2 stick butter
    • 1/2 cup flour

    Instructions

    For the Muffin

    Heat the oven to 350 degrees. Line muffin tins with paper muffin liners.

    In a large bowl, combine the vanilla, sugar, pumpkin, oil, yogurt, spices, eggs, salt, baking soda, and baking powder. Mix until evenly combined. Add flours. Stir until the batter is no longer lumpy.

    For the Cream Cheese Filling

    Beat the cream cheese in a medium sized bowl using a hand mixer until fluffy. Add remaining ingredients and beat until no longer lumpy.

    For the Streusel Topping

    Cream the ingredients together using a pastry cutter until the butter is evenly dispersed and there are no longer large chunks.

    Cover the bottom of the muffin liner with pumpkin muffin batter. Add about 1 tablespoon of cream cheese mixture. Top with muffin batter. Top the muffins with streusel topping.

    Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

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    1. Catherine’s avatar

      These muffins look and sound delicious. Found you through Foodie Friends…Have a wonderful weekend. Stop by soon. Blessings, Catherine

    2. jessica’s avatar

      Thank you for stopping by!

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