Somehow it’s less than a week until Thanksgiving and I’ve only made 2 successful pumpkin recipes! Yikes. I’m sad for the severe lack of pumpkin in my life. Sigh.
If you’re looking for a pumpkin muffin recipe to try, this one is it! Full of pumpkin, cream cheese and streusel-y goodness, it should be at the top of your “to try” recipes this Fall.
Pumpkin Cheesecake Streusel Muffins (recipe from Warm Vanilla Sugar)
8 oz cream cheese, softened
1 c confectioner’s sugar
3 c flour
1 tbsp + 1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp baking soda
2 c sugar
2 c pumpkin puree
1 1/4 c vegetable oil
For the topping:
1 c packed brown sugar
1 c flour
1/2 c rolled oats
2 tsp cinnamon
6 tbsp butter, melted
- To prepare the filling, combine the softened cream cheese and confectioner’s sugar in a medium bowl and mix until blended and smooth.
- Transfer the mixture to a piece of plastic wrap and shape it into a log. Smooth the plastic wrap tightly around the log and transfer it to the freezer. Freeze for 2 hours.
- Preheat the oven to 350º. Grease or line your muffin tin.
- In a medium bowl, whisk to combine the flour, pumpkin pie spice, cinnamon, nutmeg, cloves and baking soda.
- In a large bowl, beat the eggs, sugar, pumpkin puree and vegetable oil until well blended.
- Add flour mixture and stir with a rubber spatula until just combined.
- To make the topping, combine the brown sugar, flour, oats and cinnamon. Drizzle in the melted butter and mix with a fork until combined. Set aside.
- Fill each muffin with about 2 tbsp of the pumpkin batter.
- Slice the log of cream cheese filling into 24 equal pieces. Place 1 slice into each muffin cup.
- Divide the remaining batter among the muffin cups. Make sure the cream cheese is covered completely.
- Sprinkle the streusel on top of each muffin.
- Bake for 20-25 minutes, or until the tops of the muffins spring back when lightly pressed.
- Transfer to a wire rack and cool completely before serving.
See that? Easy. As. Pie.