Pumpkin Cream Cheese-filled Muffins

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Pumpkin Cream Cheese-filled Muffins

Streusel Topping

  1. ⅓ cup all-purpose flour
  2. ⅓ cup brown sugar
  3. 2 Tablespoons Challenge Butter, softened; or Challenge Spreadable butter
  4. ½ cup chopped walnuts

Filling

  1. 8 ounces (1 package) Challenge Original Cream Cheese
  2. ¼ cup granulated sugar
  3. 1 large egg
  4. ¾ teaspoon vanilla

Muffins

  1. 2 ½ cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon baking soda
  4. ½ teaspoon salt
  5. 1 ½ teaspoons pumpkin pie spice
  6. ¾ cup granulated sugar
  7. ¾ cup brown sugar
  8. 3 large eggs
  9. 1 cup canned pumpkin puree
  10. ½ cup (1 stick) Challenge Butter, melted and cooled
  11. 3 Tablespoons fresh minced ginger root
  12. 1 Tablespoon grated fresh orange zest
  13. ½ cup fresh orange juice

Streusel Topping

  1. 1

    In 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

  1. 1

    Blend together cream cheese and sugar and combine with egg and vanilla. Refrigerate.

Muffins

  1. 1

    Butter 18 standard-size (2½ x 1¼-inch) muffin cups. Preheat oven to 350˚F.

  2. 2

    Combine 2½ cups flour, baking powder, baking soda, salt, spice, and ¾ cup each granulated sugar and brown sugar in a large mixing bowl.

  3. 3

    Add 3 eggs, pumpkin puree and butter; mix until well blended. Blend in ginger root, orange zest and orange juice.

  4. 4

    Fill 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.

  5. 5

    Bake for 20 to 23 minutes or until muffins are firm.

Source: Challenge Home Economist

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