Melt in your mouth, to die for delicious...
I have found a new love.
Cream cheese frosting meets inside of pumpkin muffin.
All topped with a streusel topping.
Holy yumminess. These things? Are insanely delish.
And because I heart you all I am sharing that recipe with you today.
I originally got the recipe from Annie's Eats, but made some changes to make them my own little version.
Enjoy!
*****
Cream Cheese Filling
8 oz package cream cheese, softened
1 c powdered sugar
Combine both. Stick bowl of cream cheese filling in freezer to chill while you do the other portions of the recipe.
Streusel Topping
5 tbsp flour
4tbsp butter, cold, cut into pieces
1 1/2 tsp cinnamon
1/2 c brown sugar
Combine all ingredients in a bowl until crumbly. Place bowl in refrigerator as you make the muffin mixture.
Pumpkin Muffin
Add together the following dry ingredients.
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tbsp plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
Combine the following (I stirred by hand, but you can use your mixer, too!)
1 can pumpkin puree (not the big can)
4 large eggs
2 c sugar
1 1/4 c oil
Add your flour mixture to the pumpkin mixture. Stir/mix until blended thoroughly.
*****
Preheat oven to 350
Line your muffin pans with 24 wrappers. (Or if you only have one pan use 12 now and 12 later)
*****
Spoon a small spoonful of muffin mixture so it covers the bottom of your liner.
Take your cream cheese mixture out of the freezer.
Spoon a small spoonful of cream cheese yumminess and place on top of the mixture in your liner.
Top the cream cheese with muffin mixture--be sure to cover the cream cheese all of the way.
Sprinkle streusel topping onto muffins. Push streusel down gently.
*****
Cook for 20 minutes at 350.
Remove from oven.
Serve muffins warm--they will seriously melt in your mouth.
*****
And that's it! They really aren't very time consuming. I omitted a few of her steps to save time.
My girls both LOVED them--and I even took some to my neighbors...
Enjoy--and seriously make these. Today.
Cream Cheese Filling
8 oz package cream cheese, softened
1 c powdered sugar
Combine both. Stick bowl of cream cheese filling in freezer to chill while you do the other portions of the recipe.
Streusel Topping
5 tbsp flour
4tbsp butter, cold, cut into pieces
1 1/2 tsp cinnamon
1/2 c brown sugar
Combine all ingredients in a bowl until crumbly. Place bowl in refrigerator as you make the muffin mixture.
Pumpkin Muffin
Add together the following dry ingredients.
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tbsp plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
Combine the following (I stirred by hand, but you can use your mixer, too!)
1 can pumpkin puree (not the big can)
4 large eggs
2 c sugar
1 1/4 c oil
Add your flour mixture to the pumpkin mixture. Stir/mix until blended thoroughly.
*****
Preheat oven to 350
Line your muffin pans with 24 wrappers. (Or if you only have one pan use 12 now and 12 later)
*****
Spoon a small spoonful of muffin mixture so it covers the bottom of your liner.
Take your cream cheese mixture out of the freezer.
Spoon a small spoonful of cream cheese yumminess and place on top of the mixture in your liner.
Top the cream cheese with muffin mixture--be sure to cover the cream cheese all of the way.
Sprinkle streusel topping onto muffins. Push streusel down gently.
*****
Cook for 20 minutes at 350.
Remove from oven.
Serve muffins warm--they will seriously melt in your mouth.
*****
And that's it! They really aren't very time consuming. I omitted a few of her steps to save time.
My girls both LOVED them--and I even took some to my neighbors...
Enjoy--and seriously make these. Today.
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5 comments:
Dang you... I'm *trying* to eat low carb, why did I click on this...
(they look fabulous though, OMGosh, so fabulous!)
i saw these over at annies - i haven't stopped drooling since!! must make asap!
Totally seeing these in my future. And, I already have some homemade cream cheese icing in the freezer just waiting to be used!
this looks absolutely AMAZING!!!
Everytime I make these, they fly right out of the house. Can't seem to ever make enough of these! Thanks for sharing such a delicious treat! :)
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