Pumpkin Cream Cheese Streusel Muffins
(Source: MyRecipes.com)
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
2 3/4 cups sugar, divided
3 1/3 cups all-purpose flour, divided
3 teaspoons ground cinnamon, divided
4 tablespoons chilled butter
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
1 cup vegetable oil
1/2 cup milk
Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper
liners. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a
medium bowl. Set aside. Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon
cinnamon in a small bowl; cut in butter with a fork or pastry blender until
large crumbs form. Set aside. Combine remaining 3 cups flour, remaining 1 3/4
cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a
large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir
egg mixture into flour mixture just until moist. (Do not overmix.) Spoon half of
batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream
cheese mixture in center of batter, and top evenly with remaining batter.
Sprinkle with reserved streusel mixture. Bake 20 to 23 minutes. Remove from
pans; cool on a wire rack.
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