Pumpkin spice muffins with cream cheese

Pumpkin spice muffins with cream cheese filling (makes about 20 muffins)

Moist, spice pumpkin not-too-sweet muffins filled with cheesecake and topped with crunchy, sweet streusel? YUM!  These muffins are a spur of the moment craving for fall I made yesterday, and are so yummy, my family almost finished the whole batch. Recipe is dairy as is, but can easily be made parve. Make extras for feeding your freezer–what a breakfast treat!

  • 1C whole wheat flour
  • 1C white flour
  • 1 t baking soda
  • 2t cinnamon
  • 1t ground ginger
  • ¼ t cloves
  • 1/2t allspice
  • 1C brown sugar
  • 1.5 T molasses (unsulphered)
  • ¼C oil
  • 2 eggs
  • 1 15oz can pumpkin (not pumpkin pie mix)
  • ¾ C buttermilk

Filling:

  • 8 oz brick of cream cheese (half fat works great)
  • ¼ C sugar
  • 1 egg

Streusel:

  • ¼ C rolled oats
  • ¼ C chopped toasted nuts
  • ¼ C flour
  • ¼ C brown sugar
  • ¼ C butter

Preheat oven to 375. Mix dry ingredients together, and add wet ingredients. Batter should be wet and smooth.

Now mix filling ingredients and spoon into a piping or ziplock bag. Mix ingredients for streusel topping, adjusting as needed for consistency. Should be crumbly.

Fill well-greased muffin tins half full of batter. Place the tip of the filling bag a little bit into the batter and pipe in about 1 T of filling. Top everything with 2t or so of stresel topping.

Bake about 15 minutes or until lightly golden brown and muffins spring back when touched on top. Cool a few minutes in the pan and then the rest of the way on a rack. Store refrigerated or frozen.

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One response to this post.

  1. […] house are usually yogurt with toppings, cereal with milk, and sometimes thawed muffins like my spiced pumpkin cream cheese muffins. Lunches this week will be some of my frozen tv dinners, sandwiches, and gazpacho from last […]

    Reply

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