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Before you jump to Pumpkin Cream Cheese Streusel Muffins recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. The overall economy is affected by the number of people who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get people to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically assume that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, people can change their eating habits for the better by implementing some simple changes.
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As you can see, it’s not at all hard to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to pumpkin cream cheese streusel muffins recipe. To cook pumpkin cream cheese streusel muffins you only need 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Cream Cheese Streusel Muffins:
- Use filling
- Provide 8 oz Cream cheese, softened
- Use 1 cup Powdered sugar
- Prepare 1 tsp Vanilla extract
- Prepare 1/2 tsp Ground cinnamon
- Prepare streusel topping
- Provide 4 tbsp Unsalted butter, cold
- Prepare 1/4 cup AP flour
- Provide 1 cup Packed brown sugar
- Get 1 dash Salt
- Provide muffins
- Use 2 cup AP flour
- You need 2 tsp Baking powder
- Take 1 cup Granulated white sugar
- Take 1 cup Packed brown sugar
- Use 1/2 cup Canola oil
- Prepare 3 Eggs
- Use 1 tsp Salt
- Use 3 tsp Pumpkin pie spice
- Provide 1 tsp Ground cinnamon
- You need 1/2 tsp Ground allspice
- Prepare 1/2 tsp Ground nutmeg
- You need 1 dash Ground cloves
- You need 2 tsp Vanilla extract
- Prepare 2 cup Pumpkin puree
Steps to make Pumpkin Cream Cheese Streusel Muffins:
- Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray.
- For the filling…In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients.
- For the topping…in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It's no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter.
- For the muffins…sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can.
- at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping.
- bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container.
- this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking.
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