Streusel Topped Creamy Pumpkin Muffins

Streusel Topped Creamy Pumpkin Muffins

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Ingredients

Filling:

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 egg
  • 2 T Pioneer® Sugar

Muffins:

  • 2 ¼ C flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • ¼ C oil
  • 2 C Pioneer® Sugar
  • 2 tsp. cinnamon
  • ½ tsp. vanilla
  • 1 ¼ C pumpkin

Streusel:

  • 4 T flour
  • 4 T Pioneer® Sugar
  • ½ tsp. cinnamon
  • 2 T butter or margarine, cold

Directions

  1. Preheat oven to 375° F. Grease 24 muffin tins; set aside.

Filling:

  1. In mixing bowl, beat together cream cheese, egg and Pioneer® Sugar; set aside.

Muffins:

  1. In a large mixing bowl add flour, baking powder, baking soda and salt; stir with spatula until blended. Add the eggs and oil; beat on medium speed for 2 minutes. Add Pioneer® Sugar, cinnamon and vanilla; beat until blended. Add pumpkin and beat until nicely blended.

Streusel:

  1. In a separate bowl add flour, Pioneer® Sugar and cinnamon; stir together. With hands blend in butter until crumbly; set aside.
  2. Pour ⅓ of muffin batter into muffin tins. Drop a heaping teaspoon of the filling into each muffin. Add another spoonful of batter on top (muffin tin should be ⅔’s full). Top each muffin with the streusel topping. Bake for 20 to 25 minutes. Cool in pan for 5 minutes. Loosen gently with knife and remove each muffin to a wire rack. Cool completely and serve.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.