Thursday, February 3, 2011

Pumpkin Cream Cheese Muffins

Who got the artic blast this week? As if Texas weather isn't crazy enough, it is *supposed* to sleet and snow tonight!! Woot!! Even if it doesn't, it was 26 degrees this morning! Makes me want to curl up on the couch with a blankie and a good book (can we say "Twilight Saga round 2")...but chances of relaxing will be slim I'm sure, with 5 little ones under my feet.

So, incase you are snowed in, I wanted to leave you with this cozy pumpkin creamcheese muffin recipe, yummy and sure to warm you up!

Pumpkin Cream Cheese Muffins:

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil (I used vegetable oil)
2 teaspoons vanilla extract

1.Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2.To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. (because I'm weird and wanted it to be pretty, I put my filling into a disposable decorating bag and then piped it onto my muffin batter).

3.For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. 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. Make a well in the center of flour mixture and add eggs, pumpkin, oil and vanilla. Beat together until smooth.

5.Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

6.Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Happy Baking!


Linked to 2 blog parties: "Sweets for a Saturday (#3)" and stop by their blogs and check out some of the amazing goodies other bloggers have baked this week!


  1. These look amazing. I especially like the cream cheese with the crumbly topping.

  2. These look awesome. I saw a similar recipe once, and forgot to bookmark it. I'm not making that mistake again.

  3. They are very yummy, I think of them as comfort dessert :)

  4. I LOVE pumpkin muffins....the cream cheese and streusel topping would only make them BETTER! Thanks for sharing -- saving this in my recipe folder to try sometime!

  5. My two favorites struesel and pumpkin. It is heaven in a muffin cup... I will be making this! :)

    Pumpkin Hollow Primitives

  6. Pumpkin + muffins + streusel = oh so goodness. Thanks for stopping by my blog. :)

  7. these look sinfully good. thanks for posting on sweets for a saturday!

  8. Love anything pumpkin and streusel, sounds perfect together :) Having my first give away, hop on over to enter.

  9. These sounds unbelievably good. Im going to have to try and convert them to gluten and dairy free.. like TONIGHT :)

    Wanted to invite you to share this recipe at a weekly event I Host titled Seasonal Sundays.. This recipe fits the theme really well :) (
    Happy Sunday!!


  10. Thanks for the invites ladies, and thank you all for stopping by and commetning!