Breads

Pumpkin Cream Cheese-filled Muffins

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

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

Muffins

  • 1
    Butter 18 standard-size (2½ x 1¼-inch) muffin cups. Preheat oven to 350˚F.
  • 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
    Add 3 eggs, pumpkin puree and butter; mix until well blended. Blend in ginger root, orange zest and orange juice.
  • 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
    Bake for 20 to 23 minutes or until muffins are firm.
  •  !
    You can substitute fresh dill with ½ teaspoon of dried dill weed.