Pumpkin spice muffins with cream cheese


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.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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