Pumpkin Cheesecake Muffins With Pecan Streusel

In October, my husband and I took the kids to the local pumpkin farm for carving pumpkins, animal-petting, and the oh-so-popular ride on the “pumpkin train”. Of course, this lasted all of twenty minutes before my 23 month old, Tavious, started running wild, attempting to throw small pumpkins in the patch (the large ones he rolled) and stealing sippy-cups from other people’s strollers. Needless to say, our trip ended short, and my 3 year old daughter, Amity, was just devastated.

With little asking needed, her and I returned several days later for a much calmer “girls day” to the farm. Of course, we couldn’t leave without more pumpkins in tow, which resulted in far too many pumpkins scattered throughout the house, let alone enough time to carve them all before Halloween rolled around. I baked those without a face, and made homemade puree for baking purposes. I’m probably the only one in my family that doesn’t like pumpkin pie- I don’t know if it’s the texture or a horrible childhood experience that has deterred me from this popular holiday “treat”- but I had to focus my pumpkin-ing energy on bread, pancakes, and these most spectacular muffin-cupcake-cheescake delights. My mouth is watering just writing about them, and they certainly disappeared quickly. They are fluffy, moist, and just the right amount of sweet cheesecake goodness.  And really, who can resist cheesecake for breakfast???

Recipe

For muffin:

  • 2 cups and 2 T granulated sugar
  • 2 cups cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground Nutmeg
  •  ½ tsp ground Cloves
  • ¼ teaspoon ground Ginger (or to taste)
  • 2 eggs
  • 1 1/3 cups pumpkin puree
  • 1/3 cup vegetable oil
  • 1/2 tsp pure vanilla extract

 For filling:

  • 8 ounce(s) (one block) cream cheese
  • 1 egg
  • 3 1/2 T sugar

For streusel:

  • 1/2 cup flour
  • 5 T sugar
  • 1/4 cup pecans (0r almonds, walnuts, etc), diced
  • 3 T butter, softened
  • 1/2 tsp cinnamon

Preheat oven to 375.

Thoroughly combine the cream cheese, sugar, and egg required for the filling and set aside. Mix together the streusel ingredients until they form a thin, crumbly texture. Set aside. Mix all the dry muffin ingredients. In a separate bowl, whip together pumpkin, egg, oil, and vanilla. Pour into the center of dry ingredients, and mix until just combined. Prepare 12-muffin tin by either lightly greasing them or using muffin/cupcake liners.

I prefer the aluminum ones, but you can use whatever you want. Add ~1 Tablespoon batter to each cup. Then add 1 Tablespoon cream cheese mixture into the  center of each pre-battered tin. Finally, use remaining batter (1 Tablespoon) on top of each muffin, covering the cream cheese completely. Evenly cover the top of each prepared muffin with the cinnamon streusel, and lightly press into the muffin (this helps it adhere better once they are baked). Put in the oven and bake for 15-20 minutes until a toothpick inserted in the center comes out clean. The time really depends on your oven, so keep a close eye! Allow to cool completely on wire racks, then dig in! They are fabulous with hot tea and/or coffee, at any time of the day!

The inner goodness....yum!!

Source: Adapted from Country Living


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