Tuesday, November 10, 2009

Pumpkin cream cheese muffins with streusel topping

 Its been a while since I've done one of these!
 
Cream Cheese Filling: I doubled this part
  • 3 ounces cream cheese, softened
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon milk~ I used unfiltered apple cider
  • 1 teaspoon pure vanilla extract
Combine with hand held mixer and set aside

Streusel Topping:
  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
Combine first three ingredients and then add butter in small chunks and mash with a fork til its crumbly.

Muffins: I doubled this part too
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs, slightly beaten
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk
  • 1/2 cup brown sugar, packed
  • 1/4 cup vegetable oil
Combine dry ingred and set aside. In a large bowl, beat eggs, pumpkin puree, milk, brown sugar, and oil until combined. Stir in flour mixture, just until moistened and mixed.
 I filled the muffin cups and then used a ziplock baggie to pipe the cream cheese filling onto the muffins cause eff that spoon business. Then I spooned a good TBSP of the streusel on top.
In the midst of turning them in my over I left the one pan out of the oven too long and they ended up collapsing. =( Still edible however and only noticeable to me I'm sure. YUM!

Lucky co-workers tomorrow!

1 comment:

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