PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE
The most wonderful time of year: fall! The time of year when leaves are changing, the air is crisp, and we break out our favorite pair of boots.
In the kitchen, well at least for me, fall means everything pumpkin! This week the winner is…….Pumpkin Streusel Muffins with Cream Cheese!
Sounds amazing, right? Right….that’s what we thought too. I’ve also done the test work for you and am happy to report these are family (kids included) tested and approved. Bonus!
Second bonus? We will be using the muffin method to make these: stand mixers need not apply.
Awesome, yes? I thought so!
Start with two bowls and mix together the dry ingredients in one bowl and the wet ingredients in the other. Dry ingredients are flour, sugar, brown sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and kosher salt.
For the wet ingredients, mix together the eggs, unsweetened applesauce, pure pumpkin puree, vanilla, and butter. Be sure to whisk together the dry ingredients to evenly distribute all of the spices.
Then simply combine the wet into the dry and mix just until combined. Matter of fact, stop mixing before you think you should. As long as the flour is off the bottom of the bowl, you’re good!
Next, you’ll want to make the cream cheese filling. This will include a portion of the pumpkin puree, cream cheese, and cinnamon. Allow your cream cheese to come to room temperature prior to mixing everything together. Once combined; add to a piping bag or zip-top bag, cut the tip off, and you’re ready to fill your muffins.
Hold on, we still have to make the topping!
The topping consists of melted butter, sugar, cinnamon, and oatmeal. Simple, right? A little advice with melted butter when baking; let it come to room temperature prior to using it in any portion of a recipe. Unless a recipe is specifically calling for smoking hot butter, room temperature is usually preferred.
When filling the muffins with cream cheese, start with the tip on the bottom of the muffin liner and pull straight up when filling. Stop the pressure just before you reach the top of the muffin mixture. Once all of the muffins are filled, top with your streusel and prepare to bake!
Bake at 350 for approximately 45 minutes to 1 hour. Prepare to devour.