Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins feature a rich, sweet filling and a buttery cinnamon and pecan streusel topping for an irresistible fall treat.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 302 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 large egg
• 2 large eggs
• 1 (8 ounce) package cream cheese
• 5 tablespoons white sugar
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans
• 3 tablespoons cold butter, cubed
• 0.5 teaspoon salt
• 2.5 cups all-purpose flour
• 0.75 teaspoon ground cinnamon
• 0.33333334326744 cup olive oil
• 4.5 tablespoons all-purpose flour
• 1.3333333730698 cups canned pumpkin

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.

Step 3

Gather all ingredients.

Step 4

Add egg, brown sugar, and vanilla; beat until smooth. Set aside.

Step 5

Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.

Step 6

Pour batter into the prepared muffin cups, about 1/2 full.

Step 7

Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.

Step 8

Sprinkle with streusel.

Step 9

To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.

Step 10

To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.

Step 11

To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.