
Breads
Pumpkin Cream Cheese-filled Muffins
A combination of fresh ginger, orange zest, and orange juice give these muffins a kick of bright flavor.

Prep
20 minutes
Cook
20 minutes
Servings
18
Level
Easy
Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- 2 Tablespoons Challenge Butter, softened; or Challenge Spreadable butter
- ½ cup chopped walnuts
Filling
- 8 ounces (1 package) Challenge Original Cream Cheese
- ¼ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla
Muffins
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- ½ cup (1 stick) Challenge Butter, melted and cooled
- 3 Tablespoons fresh minced ginger root
- 1 Tablespoon grated fresh orange zest
- ½ cup fresh orange juice
Streusel Topping
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1In a small bowl combine flour and sugar and use a fork to mix in softened butter. Set aside. (Walnuts will brown better if left to be sprinkled on top of streusel.)
Filling
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1Blend together cream cheese and sugar and combine with egg and vanilla. Refrigerate.
Muffins
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1Butter 18 standard-size (2½ x 1¼-inch) muffin cups. Preheat oven to 350˚F.
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2Combine 2½ cups flour, baking powder, baking soda, salt, spice, and ¾ cup each granulated sugar and brown sugar in a large mixing bowl.
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3Add 3 eggs, pumpkin puree and butter; mix until well blended. Blend in ginger root, orange zest and orange juice.
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4Fill 18 muffin cups about ¼ to ⅓ full with muffin batter. Top with 1 tablespoon of filling then add muffin batter until the cups are about ¾ full. Sprinkle each muffin with Streusel mixture and top with nuts.
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5Bake for 20 to 23 minutes or until muffins are firm.