Pumpkin Cream Cheese Muffins

Happy Halloween! No tricks just treats for you today. I found this recipe for Pumpkin Cream Cheese Muffins on allrecipes.com a few years ago and I've made them every fall since then. They smell heavenly while baking and taste just as good. The recipe is pretty much perfect as is.  All I changed was to use fresh pumpkin puree I made the night before and subbed walnuts for the pecans because that is what I had on hand. Also, while the recipe says it makes 18 muffins, I easily got 24.  They are wonderful with your morning cup of coffee or for an afternoon treat.

Enjoy and have fun tonight!

Pumpkin Cream Cheese Muffins from allrecipes.com 
makes 18 muffins

INGREDIENTS

1 (8 ounce) package cream cheese
1 egg
1 tsp. vanilla extract
3 Tbsp. brown sugar

4 1/2 Tbsp. all-purpose flour
5 Tbsp. white sugar
3/4 tsp. ground cinnamon
3 Tbsp. butter
3 Tbsp. chopped pecans

2 1/2 c. all-purpose flour
2 c. white sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 1/3 c. pumpkin puree
1/3 c. olive oil
2 tsp. vanilla extract

PREPARATION

Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full.  Then add one tablespoon of the cream cheese mixture right in the middle of the batter.  Sprinkle on streusel topping.

Bake at 375 degrees F for 20 to 25 minutes.

Eat and enjoy!!