Pumpkin spice muffins with cream cheese filling (makes about 20 muffins)
Moist, spice pumpkin not-too-sweet muffins filled with cheesecake and topped with crunchy, sweet streusel? YUM! These muffins are a spur of the moment craving for fall I made yesterday, and are so yummy, my family almost finished the whole batch. Recipe is dairy as is, but can easily be made parve. Make extras for feeding your freezer–what a breakfast treat!
- 1C whole wheat flour
- 1C white flour
- 1 t baking soda
- 2t cinnamon
- 1t ground ginger
- ¼ t cloves
- 1/2t allspice
- 1C brown sugar
- 1.5 T molasses (unsulphered)
- ¼C oil
- 2 eggs
- 1 15oz can pumpkin (not pumpkin pie mix)
- ¾ C buttermilk
Filling:
- 8 oz brick of cream cheese (half fat works great)
- ¼ C sugar
- 1 egg
Streusel:
- ¼ C rolled oats
- ¼ C chopped toasted nuts
- ¼ C flour
- ¼ C brown sugar
- ¼ C butter
Preheat oven to 375. Mix dry ingredients together, and add wet ingredients. Batter should be wet and smooth.
Now mix filling ingredients and spoon into a piping or ziplock bag. Mix ingredients for streusel topping, adjusting as needed for consistency. Should be crumbly.
Fill well-greased muffin tins half full of batter. Place the tip of the filling bag a little bit into the batter and pipe in about 1 T of filling. Top everything with 2t or so of stresel topping.
Bake about 15 minutes or until lightly golden brown and muffins spring back when touched on top. Cool a few minutes in the pan and then the rest of the way on a rack. Store refrigerated or frozen.