Sunday, October 8, 2017

31 Days of the Joys of Autumn - Pumpkin Streusel Muffins

Pumpkin Streusel Muffin With
Cream Cheese Filling
Pumpkin Streusel Muffins have been a family favorite for years and I usually try to make at least a batch or two each fall, but with everything up in the air with the move and all last year, I never got around to baking any. That made the batch that I made for breakfast this morning all the more special. In fact, I invited the neighbor across the street to come join us for a cup of tea and fresh-from-the-oven muffins. They are simply delicious! 

PUMPKIN STREUSEL MUFFINS
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1  teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/3 cup oil
1 package (3 ounces) cream cheese cut into 12 cubes
    Streusel:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
 
Combining the Ingredients
In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and  oil. Stir into dry ingredients just until moistened. 

The Muffin Batter 
Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. 
Muffin Batter in Pan With Streusel on Top

For the streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. 

Baked Muffins
Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool for  5 minutes before  removing from pan to wire rack. 

Yield:  1 dozen.


In our home, Pumpkin Streusel Muffins are one of the many joys of autumn! 

What's your favorite fall recipe? Please share your recipe or link to it in the comments section below. 🍁🍂🍁🍂🍁

10 comments:

  1. Oh my! So not THM! Still not on plan, but trying to do it a bit more as I feel like cooking.

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    1. You're right, Laura! So not THM, but I'm working on making the switch-overs to make them so. Today I used cashew milk, olive oil, real butter, and fat-free cream cheese. All I have to do is figure out how to change the sugar and flour over to one of the on-plan sweetners and baking blend, but didn't have time to mess with figuring it out today. I will though. Hope to revamp them and share them with the THM community. I'm far from 100% on plan, but am losing and feeling so much better. Clothes are looser, too! Just do what you can when you can and trust God to make up the difference. You'll get there! I love you, friend! <3

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  2. Oh my is right. I will have two please one for each hip. I hate to be lop sided.

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    1. LOL! Two muffins coming right up! :) Thanks for taking the time to comment. They really are delicious! <3

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  3. Those look wonderful! Love the idea of the cream cheese filling, I bet that gives them such a great depth of flavor.

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    1. Honestly, they're the best pumpkin muffins I've ever tasted and, yes, the cream cheese makes them perfect! :)

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  4. Oh my, these sound simply delicious! I will have to save this recipe and give it a try, how wonderful that your neighbor got to enjoy them with you over a cup of coffee, that is wonderful!

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    1. They are delicious, Marilyn! If you end up trying them, enjoy them! :)

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  5. Those sound so delicious! Pinned.

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  6. Yummy. Thanks so much for linking up with me at #AThemedLinkup 31 for Pumpkin Recipes. Shared.

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