Pumpkin and Cream Cheese Muffins with Pecan Streusel Topping

I think it's about time that I share another pumpkin recipe, don't you?  This pumpkin muffin recipe was discovered about a month ago, just as the fall recipe season was really picking up in the blogging world.  I found this recipe at Brown Eyed Baker, a blog that I read on a regular basis.

I happen to love any sweet treat that includes pumpkin, so what could better than a pumpkin and cream cheese combination?  Plus, I really love the pumpkin and cream cheese muffin from Starbucks, so I figured I'd give this recipe a go.  And the results?  This muffin tastes amazing!  The cream cheese filling has just enough flavor to meld with the pumpkin flavor, without it being too overwhelming, and the subtle flavor of spices gives it that warmth that every fall recipe requires.  And the streusel topping...well, that just takes it over the top!  I love the nutty, sugary topping, which gives this muffin a delicate crunch.  I just wish I had used more pecans.  I loved the pecans!

Since Thanksgiving is right around the corner, this would be a great muffin to have for breakfast on Thanksgiving day.  Their fall flavor will set the tone for the rest of the days treats, and will keep everyone's stomachs satisfied but not full, which is perfect, since we all need to save room for the turkey!  And since your Thanksgiving morning will probably be very busy, feel free to make these ahead of time and keep in a airtight container in the fridge.  These taste great even when heated up in the microwave.  I kept mine refrigerated and just nuked them for about 15-30 seconds every time I needed a quick snack.

If you love cream cheese and pumpkin, give these muffins a try.  They are guaranteed to be a hit!

Pumpkin and Cream Cheese Muffins with Pecan Streusel Topping
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Recipe from Brown Eyed Baker
Yield:  12 muffins

Ingredients:
For the cream cheese filling:
4 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 1/2 tsp vanilla extract

For the streusel:
1/2 cup all purpose flour
1/3 cup granulated sugar
1/4 cup pecans, roughly chopped
1/2 tsp ground cinnamon
3 Tbsp unsalted butter, melted

For the muffins:
1 1/2 cups all purpose flour
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (1/2 cup + 2 Tbsp) vegetable oil
1/2 tsp vanilla extract

Directions:
Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners.  Set aside.

Make the cream cheese filling:  In a medium bowl, stir together the cream cheese and confectioners' sugar  until smooth.  Add the vanilla, and mix well.  On a piece of plastic wrap, form the cream mixture into a 12-inch log.  Wrap it and freeze for about an hour.

Make the pecan streusel:  In a small bowl, use a fork to combine the flour, sugar, cinnamon, and butter.  Set aside.

In a large bowl, mix together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

In another bowl, lightly beat the sugar, pumpkin, eggs, oil, and vanilla.  Pour the pumpkin mixture over the dry ingredients, and gently combine just until mixture is incorporated.

Remove cream cheese log from the freezer, and slice into 12 1-inch slices.  Scoop a small amount of batter into the prepared muffin cups.  Place a slice of the cream cheese mixture into each cup, then cover with remaining batter.

Sprinkle the pecan streusel topping generously over each muffin.  Press on the tops lightly to make sure the topping adheres to the batter.

Bake muffins in the oven until golden, about 20-25 minutes.  Cool in pan for about 5 minutes, then remove muffins and transfer to a wire rack to cool completely.  Store in an airtight container in the refrigerator.  Muffins may be brought to room temperature, or microwaved briefly before serving.