Ingredients
- Quick Streusel For Muffin Tops:
- 3 Tablespoons (37g) Granulated Sugar
- 3 Tablespoons (39g) Light Brown Sugar packed
- 3 Tablespoons All Purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 3 Tablespoons COLD Unsalted Butter
- Cheese Filling:
- 8 oz (226g) Cream Cheese softened
- 1/4 cup (50g) Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 large (50g)
- Egg Pumpkin Cream Cheese Muffins:
- 1 c (260g) Pumpkin Solid Pack
- 3/4 c (6 fl oz) (181g) Buttermilk
- 1 Lg (50g) Fresh Egg
- 1/2 c (100g) Granulated Sugar Light Brown Sugar
- 2 Tablespoons (26g) Vegetable Oil
- 2 Tablespoons (1 fl oz) Vanilla Extract
- 2 teaspoons Cake Flour
- 2 c (240g) Baking Soda
- 1/2 teaspoon (2g) Baking Powder
- 1/2 teaspoon (3g) Cinnamon 2 teaspoons (6g)
- 1 teaspoon (2g) Nutmeg
- 1/4 teaspoon (1g) Ground Cloves
Preparation
Step 1
Quick Streusel For Muffin Tops:
Combine everything except the butter together in a medium sized bowl.
Chop the butter into tiny pieces and then work it through the flour mixture in the bowl until it resembles damp sand. It should clump together slightly when you grab a fistful of it.
It should not be dry and crumbly. If it is too dry and crumbly add a teaspoon of water until it is clumping.
Sprinkle this mixture onto a parchment lined sheet pan and place in the freezer until you are ready to use it.
Cheese Filling:
Smooth out the cream cheese either on the mixer or with a wooden spoon, add the granulated sugar and beat well. Add the egg and vanilla extract and reserve in the refrigerator for up to 1 week in a closed airtight container, or just until we make the muffin batter next!
Pumpkin Cream Cheese Muffins:
Preheat oven to 375 Degrees F and prepare your muffin tins with paper liners. I always give them a light spray with pan spray to ensure a proper release every time.
Mix Method:
This is a basic muffin preparation where we are simply adding all the wet ingredients into the dry. I count the sugars as wet ingredients because once they dissolve they become just that, wet!
1.In a large mixing bowl combine the first 7 ingredients listed and whisk together vigorously to combine well.
2.Sift together all the remaining dry ingredients in another large bowl.
3.Add the liquids all at once into the dry and fold together just until everything has been incorporated, do not overmix!
4.Portion into prepared muffin tins lined with paper cups, filling about 3/4 of the way to the top
5.Take about 1- 1 1/2 tablespoons of the cheese filling mixture and place down into the center of each muffin
6.Next take the streusel out of the freezer and crumble about 1 Tablespoon of it over each muffin top.
7.Bake immediately in a preheated 375 Degree oven for about 15 minutes, then turn the oven temperature down to 325 degrees F and bake the rest of the way Until They Are Done. You will know they are done when you press a part of the muffin that is not the cream cheese filling (as that may be misleading) and it will spring back gently to your touch
Muffins can be kept at room temperature for up to 2 days in an airtight container.
For longer storage keep in the refrigerator for up to a week, but bring them to room temperature before serving.
Muffins can be frozen for up to a month.
Yield 12 Standard sized muffins