Pumpkin Cream Cheese Muffins

By Diana Rattray

southernfood.about.com

Pumpkin Cream Cheese Muffins

Image © Diana Rattray

Cream cheese filling in the center of each of these pumpkin muffins makes them extra-special. These are great muffins for a breakfast or brunch.

Yield: 18 Muffins

Ingredients:

• Filling
• 8 ounces regular or 1/3 less fat cream cheese (Neufchatel), room temperature
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla
• 
  
• Muffins: 
• 2 2/3 cups all-purpose flour
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• ***
• Streusel Topping: 
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons softened butter
• 2 to 3 tablespoons chopped pecans, optional

Preparation:

Line 18 muffin cups with paper baking cups or grease and flour the muffin cups. Heat oven to 375°. Filling: In a medium bowl with electric mixer, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.

Muffins: In a large mixing bowl with electric mixer, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and spices. Add eggs, pumpkin, vegetable oil, and 2 teaspoons vanilla. Beat until well blended.

Streusel Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and pecans, if using. Work together with a fork or fingers. Set aside.

Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle each muffin with a little of the streusel topping. Bake for 18 to 24 minutes, until firm.

Makes 16 to 18 pumpkin muffins.