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Before you jump to Pumpkin Cream Cheese Streusel Muffins recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that difficult. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to pumpkin cream cheese streusel muffins recipe. You can cook pumpkin cream cheese streusel muffins using 25 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Pumpkin Cream Cheese Streusel Muffins:

1. Provide filling
2. Take 8 oz Cream cheese, softened
3. Take 1 cup Powdered sugar
4. Take 1 tsp Vanilla extract
5. You need 1/2 tsp Ground cinnamon
6. You need streusel topping
7. Get 4 tbsp Unsalted butter, cold
8. Prepare 1/4 cup AP flour
9. Take 1 cup Packed brown sugar
10. Take 1 dash Salt
11. Get muffins
12. Take 2 cup AP flour
13. Prepare 2 tsp Baking powder
14. Take 1 cup Granulated white sugar
15. Use 1 cup Packed brown sugar
16. You need 1/2 cup Canola oil
17. Prepare 3 Eggs
18. Provide 1 tsp Salt
19. You need 3 tsp Pumpkin pie spice
20. Use 1 tsp Ground cinnamon
21. Use 1/2 tsp Ground allspice
22. You need 1/2 tsp Ground nutmeg
23. Prepare 1 dash Ground cloves
24. Provide 2 tsp Vanilla extract
25. You need 2 cup Pumpkin puree

Instructions to make Pumpkin Cream Cheese Streusel Muffins:

1. Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray.
2. For the filling…In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients.
3. For the topping…in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It's no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter.
4. For the muffins…sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can.
5. at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping.
6. bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container.
7. this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking.

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