Pumpkin Cream Cheese Muffins With Streusel Topping Recipes

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PUMPKIN MUFFINS WITH STREUSEL TOPPING



Pumpkin Muffins with Streusel Topping image

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.

Provided by BRETTNSHARA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 18

Number Of Ingredients 18

2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup vegetable oil
½ cup applesauce
3 eggs
1 teaspoon vanilla extract
¼ cup raisins
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
  • Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
  • Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  • Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g

PUMPKIN CREAM CHEESE MUFFINS



Pumpkin Cream Cheese Muffins image

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Provided by Barb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 18

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  • 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.
  • 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.
  • 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, olive oil and vanilla. Beat together until smooth.
  • 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.
  • Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g

PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE FILLING



Pumpkin Streusel Muffins with Cream Cheese Filling image

Their cream cheese filling and sweet crunchy topping make these moist muffins one of my most requested recipes. They smell so good while baking on a cold, snowy day.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 16

1-3/4 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup whole milk
1/2 cup canned pumpkin
1/3 cup vegetable oil
3 ounces cream cheese, cut into 12 cubes
STREUSEL:
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter
1/4 cup finely chopped nuts

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. , In a small bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts :

PUMPKIN CREAM CHEESE MUFFINS WITH STREUSEL TOPPING



Pumpkin Cream Cheese Muffins With Streusel Topping image

An Autumn delight for those who love new and interesting ways to enjoy our fall friend, the pumpkin!

Provided by sandithepirate

Categories     Breakfast

Time 2h25m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 1/4 cups vegetable oil (I used peanut oil because that is what I had on hand)
2 cups sugar
2 cups pumpkin puree
8 ounces cream cheese, softened (I used 1/3 less fat cream cheese)
1 cup powdered sugar
1/2 cup sugar
1/4 cup and 1 tsp. flour
4 tablespoons butter, cubed
1 1/2 teaspoons cinnamon

Steps:

  • To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy).
  • To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
  • To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
  • Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

Nutrition Facts : Calories 329.5, Fat 17.7, SaturatedFat 5.1, Cholesterol 50.7, Sodium 203.4, Carbohydrate 40.2, Fiber 0.7, Sugar 26, Protein 3.7

PUMPKIN MUFFINS WITH CREAM CHEESE STREUSEL TOPPING



Pumpkin Muffins With Cream Cheese Streusel Topping image

These pumpkin muffins are topped with a sweet cream cheese mix and streusel. I like to add chocolate chips as well, when my sweet tooth takes over. They are a little complex, but they are the best treats on a cool autumn morning or day!

Provided by race100miles

Categories     Breakfast

Time 45m

Yield 18 muffins

Number Of Ingredients 22

2 1/2 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil (NOT virgin or extra virgin)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
8 ounces 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 pecans, chopped

Steps:

  • Preheat oven to 375°F.
  • Cream cheese topper: Beat cream cheese until slightly soft. Add 1 egg, 1 tsp vanilla extract, and 3 tbs brown sugar. Beat until mostly smooth (lumps are OK). Put in the refrigerator to allow it to firm up.
  • Streusel: Mix 4.5 tbs flour, 5 tbs sugar, 3/4 tsp cinnamon, and pecans. Add 3 tbs melted butter and cut it in with a fork until crumbly.
  • Sift together 2.5 cups flour, 2 cups brown sugar, baking powder, cinnamon, ginger, all spice, nutmeg, and salt.
  • Make a well in the center of the dry mixture and add 2 eggs, pumpkin, olive oil and 2 tsp vanilla extract, then beat together until smooth.
  • Optional: Add 1 cup chocolate chips to mixture and fold in with a spatula.
  • Place pumpkin mixture in muffin cups about 1/2-2/3 full.
  • Make a hole in the middle of the muffin mix, then add about 1 tablespoon of the cream cheese mixture, trying to keep cream cheese from touching the paper cup.
  • Sprinkle on the streusel topping.
  • Bake for 20-25 minutes.
  • Remove from oven and allow to cool on a rack.

Nutrition Facts : Calories 364, Fat 15.8, SaturatedFat 6.3, Cholesterol 50, Sodium 227.1, Carbohydrate 53.4, Fiber 2.1, Sugar 35.8, Protein 4.7

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