Friday, October 22, 2010

Pumpkin Cream Cheese Muffins

I have been intending to make pumpkin muffins for about 3 days now.  This morning, I was determined to make them despite the madness in our home today (1 kid is sick, 1 has homecoming, the sheetrock/paint guys are coming to make some repairs, etc.)  I also decided to attempt these as an eggless recipe (replace each egg with 1 packet of plain gelatin and 2 Tablespoons of warm water.)  The muffins were amazing, BUT with the eggless option, they stuck to the wrappers (both silicone and paper) and created a "crust" almost where they touched the wrappers.  So, unless you MUST make them egg-free for allergy purposes, I would recommend using the eggs.  Next time, I will probably make the cream cheese portion egg-free and then split the muffin batter to do 1/2 with eggs and 1/2 without.
My little guy with the allergies was VERY anxious to have these out of the oven and in his mouth.  He ate 2 whole muffins, and I think he'll probably ask to eat them for lunch!  Happy 14 months, little man (and princess, too.)

Pumpkin Cream Cheese Muffins

adapted from AllRecipes


Cream Cheese Topping
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel Topping
4 1/2 tablespoons white whole wheat flour*
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract


Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

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