So I love October. It's probably, no, definitely, my favorite month. The air gets a little cooler, the beers a little darker and the food a little, well, how do I put this? The food gets better. Mostly because of pumpkin. But also because of pumpkin muffins, pumpkin coffee, pumpkin scones, pumpkin drugs. You know the deal. And, without a doubt, when I finally started baking again (it's been a while if you follow this blog), pumpkin had to be the debut. So pumpkin 'twas.
These little muffies were super tasty, moist and delicious. They weren't super sweet, and in fact, I would even recommend that you use a cream cheese frosting if you want something a little more dessert like. See my recipe for cream cheese frosting here. But, if you're fine with a muffin that is indeed more like a muffin, give it a go friends!
Pumpkin Cream Cheese Muffins
1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups.
2. For the cream cheese filling, in a medium bowl, beat cream cheese until soft. Add egg,
vanilla and brown sugar. Beat until smooth, then set aside.
3. 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.
4. 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.
5. 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. Try to keep
cream cheese from touching the paper cup. Sprinkle on the streusel
topping.
6. Bake at 375 degrees for 20 to 25 minutes.