Pumpkin Cream Cheese Muffins The Best Recipes

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Pumpkin Cream Cheese Muffins

"You'll be satisfied you made this recipe for pumpkin desserts with a cream cheese filling and a streusel topping."

Ingredients :

1 (8 ounce) bundle cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
four half of tablespoons all-motive flour
five tablespoons white sugar
three/four teaspoon floor cinnamon
three tablespoons butter
three tablespoons chopped pecans
2 half of cups all-reason flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons floor cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/three cup olive oil
2 teaspoons vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 375 levels F (one hundred ninety ranges C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until tender. Add egg, vanilla and brown sugar. Beat till clean, then set apart.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork till crumbly. Set apart.
For the muffin batter: In a big bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a nicely inside the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together till easy.
Place pumpkin mixture in muffin cups approximately 1/2 full. Then upload one tablespoon of the cream cheese combination right inside the middle of the batter. Try to preserve cream cheese from touching the paper cup. Sprinkle at the streusel topping.
Bake at 375 degrees F (195 levels C) for 20 to 25 minutes.

Notes :

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