Stuffed Pumpkin Muffins

October 1, 2014

Pumpkin muffins alone, awesome, but stuffed with sweet cream cheese, and then topped with strusel!?  You cannot get any better than this. These muffins are packed with flavor and come out gooey. It's like pumpkin muffin meets cheesecake meets cobbler. You will Love these!!!! 

 

 

 

 

This recipe is perfect for those crisp mornings, served with hot coffee.

 

Here's how I made these.

 

 

Ingredients:

1/2 c flour

1/2 c walnuts, chopped

5 tablespoon unsalted butter, softened

1 tsp ground cinnamon

1/4 tsp nutmeg

1/3 c of light brown sugar

2 Tbs of granulated sugar

6 ounces cream cheese (almost whole block)

1/8 c of sugar

1 1/2 tsp of vanilla

2 c flour

1 1/4 c granulated sugar

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

1 1/3 c pumpkin puree

3 eggs, lightly beaten

1/3 c canola oil

2 Tbs of sour cream

1/2 tsp vanilla extract

 

Directions:

  1. Preheat your oven to 350 degrees and line cupcake pan with liners (12 cupcakes)

  2. For your streusel, combine flour, sugars, spices, walnuts, and soft butter. Cut with a fork to form crumbles, set aside.

  3. For the filling combine soften cream cheese, sugar, and vanilla until smooth, set aside.

  4. For the batter, get your dry ingredients together. 

  5. Whisk together you flour, sugar, baking powder, baking soda, salt, and spices.

  6. In a separate bowl whisk gently your eggs, add in oil, vanilla, and sour cream. Whisk until very smooth.

  7. Add your pumpkin mixture to your dry ingredients and mix with a spoon until just incorporated. Batter will be very thick.

  8. Spoon batter into baking cups, about 1/3 of the way up. 

  9. Spoon 1 1/2 Tbs of cream cheese filling ontop of the batter, cover with remaining batter. 

  10. These muffins don't raise much, so filling your cupcake liners to the top won't be much of an issue. 

  11. Lastly top with 2 Tbs of streusel and bake for about 20 minutes. 

  12. Your muffins will puff a little and be slightly brown. Make sure to keep an eye on them.

  13. Once they are done, take them out and let them rest for 15 minutes. 

  14. Best to eat when warm, but still delicious the next day for breakfast. ENJOY!!!!

 

Servings: 12 muffins

Cook time: 20 minutes

 

 

Happy fall season!!!

 

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