Recipe: Oishi Pumpkin Cream Cheese Streusel Muffins For Vegan's Friend

Pumpkin Cream Cheese Streusel Muffins.

You can Cook Pumpkin Cream Cheese Streusel Muffins using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Cream Cheese Streusel Muffins

1. Lets Go Prepare of filling.
2. Lets Go Prepare of Cream cheese, softened.
3. What You needis of Powdered sugar.
4. What You needis of Vanilla extract.
5. What You needis of Ground cinnamon.
6. What You needis of streusel topping.
7. It's of Unsalted butter, cold.
8. Lets Go Prepare of AP flour.
9. Lets Go Prepare of Packed brown sugar.
10. It's of Salt.
11. What You needis of muffins.
12. What You needis of AP flour.
13. What You needis of Baking powder.
14. What You needis of Granulated white sugar.
15. It's of Packed brown sugar.
16. What You needis of Canola oil.
17. It's of Eggs.
18. It's of Salt.
19. Lets Go Prepare of Pumpkin pie spice.
20. Lets Go Prepare of Ground cinnamon.
21. What You needis of Ground allspice.
22. It's of Ground nutmeg.
23. What You needis of Ground cloves.
24. What You needis of Vanilla extract.
25. Lets Go Prepare of Pumpkin puree.

Pumpkin Cream Cheese Streusel Muffins instructions

1. Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking..