- 1
Ingredients
- 8 ounces regular or reduced fat cream cheese (Neufchatel), room temperature
- 1/4 cup brown sugar, packed (Sugar Coupons)
- 1 large egg (Egg Coupons)
- 1 teaspoon vanilla
- Muffins
- 2 2/3 cups all-purpose flour (Flour Coupons)
- 1 cup brown sugar, packed (Sugar Coupons)
- 1 cup granulated sugar (Sugar Coupons)
- 2 teaspoons baking powder
- 1/2 teaspoon salt (Salt Coupons)
- 2 teaspoons pumpkin pie spice (McCormick Coupons)
- 3 large eggs (Egg Coupons)
- 1 cup canned pumpkin
- 1/2 cup Canola oil
- 2 teaspoons vanilla
- Topping
- 1/3 cup all-purpose flour (Flour Coupons)
- 1/3 cup brown sugar (Sugar Coupons)
- 1/2 teaspoon ground cinnamon (McCormick Coupons)
- 3 tablespoons soft butter (Butter Coupons)
- 2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Preparation
Step 1
Directions
Line 18 muffin cups with paper baking cups or grease and flour the muffin cups.Heat oven to 375°.
In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each.
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