PREHEAT OVEN TO 375 - MAKES 2 DOZEN MUFFINS

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Name: Pumpkin - Cream Cheese Streusel Muffins
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 8 ounces cream cheese softened; 1/2 teaspoon vanilla; 2 3/4 cup sugar divided; 3 1/3 cup flour divided; 3 teaspoons cinnamon; 4 Tablespoons butter cold; 1/2 teaspoon cloves; 1/2 teaspoon nutmeg; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 3 large eggs slightly beaten; 15 ounces canned pumpkin; 1 cup vegetable oil; 1/2 cup milk

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INGREDIENTS

8 ounces cream cheese ; softened
1/2 teaspoon vanilla
2 3/4 cup sugar ; divided
3 1/3 cup flour ; divided
3 teaspoons cinnamon
4 Tablespoons butter ; cold
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs ; slightly beaten
15 ounces canned pumpkin
1 cup vegetable oil
1/2 cup milk

Servings

INSTRUCTIONS

PREHEAT OVEN TO 375 -- LINE OR LIGHTLY GREASE 24 MUFFIN CUPS --

Stir together cream cheese, vanilla and 1/2 cup of sugar in a medium bowl and set aside.

Combine 1/2 cup of sugar, 1/3 cup of flour and 1 teaspoon of cinnamon in a small bowl. Cut in the butter with a fork until large crumbs form. Set aside.

Combine the remaining 3 cups of flour, remaining 1 3/4 cups of sugar, remaining 2 teaspoons of cinnamon, cloves, nutmeg, baking soda and salt in a large bowl. Whisk together the eggs, pumpkin, oil and milk in a medium bowl; stir the egg mixture into the flour mixture just until moist -- DO NOT OVERMIX.

Spoon half of the batter into prepared muffin cups. Dollop about 1 tablespoon of the reserved cream cheese mixture into the center of the batter, and top evenly with the remaining batter. Sprinkle with the reserved streusel mixture.

Bake for 20-23 minutes. Remove from pans and cool on a wire rack.

NOTES

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Pumpkin - Cream Cheese Streusel Muffins

8 ounces cream cheese softened
1/2 teaspoon vanilla 
2 3/4 cup sugar divided
3 1/3 cup flour divided
3 teaspoons cinnamon 
4 Tablespoons butter cold
1/2 teaspoon cloves 
1/2 teaspoon nutmeg 
2 teaspoons baking soda 
1 1/2 teaspoons salt 
3 large eggs slightly beaten
15 ounces canned pumpkin 
1 cup vegetable oil 
1/2 cup milk

PREHEAT OVEN TO 375 -- LINE OR LIGHTLY GREASE 24 MUFFIN CUPS --

Stir together cream cheese, vanilla and 1/2 cup of sugar in a medium bowl and set aside.

Combine 1/2 cup of sugar, 1/3 cup of flour and 1 teaspoon of cinnamon in a small bowl.  Cut in the butter with a fork until large crumbs form.  Set aside.

Combine the remaining 3 cups of flour, remaining 1 3/4 cups of sugar, remaining 2 teaspoons of cinnamon, cloves, nutmeg, baking soda and salt in a large bowl.  Whisk together the eggs, pumpkin, oil and milk in a medium bowl; stir the egg mixture into the flour mixture just until moist -- DO NOT OVERMIX.

Spoon half of the batter into prepared muffin cups.  Dollop about 1 tablespoon of the reserved cream cheese mixture into the center of the batter, and top evenly with the remaining batter.  Sprinkle with the reserved streusel mixture.

Bake for 20-23 minutes.  Remove from pans and cool on a wire rack.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 24 Servings

Calories: 366
Calories from Fat: 259 (71%)

Amt Per Serving		% DV

	Total Fat 28.8g	38 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 2.9g
Cholesterol 109.5mg		34 %
Sodium 6604.4mg		228 %
Potassium 70.1mg		2 %
Total Carbohydrate 26.5g		8 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 24.9g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 366

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