Wednesday, November 12, 2008

Creamy Crumble Pumpkin Muffins

I have been wanting to make these for a while since I saw them on my google reader - finally made them for small group tonight (with leftovers for the office). This makes a ton of muffins. I made 24 and still had batter left over. They weren't as "cheesecakey" as I thought they were going to be - but everyone said they were good. you go...

3 cups flour
1 tsp cinnamon, nutmeg, cloves, salt, soda
4 tsp pumpkin pie spice
4 eggs
2 cups sugar
2 cups canned pumpkin (1 1/4 cans)
1 1/4 cup canola oil

6 ounces softened cream cheese
3 T sugar
2 T heavy cream
2 tsp vanilla

1 cup flour
3 T brown sugar
2 T sugar
1 tsp baking powder
pinch of salt
6 T unsalted butter, melted

350. Mix batter. Spray 24 muffin tins - fill 3/4 full. Mix cream cheese batter and put 1-2 tsp on top, stir in with a butter knife. Mix crumble topping and sprinkle generously on top. Bake for 20-22 minutes. Enjoy!


kd said...

I made these again tody with a few changes.
1. I halved the recipe
2. I increased the cream cheese a bit to 3 1/2 T.
3. I added chopped pecans to the streusel topping.

Much better. Always tweak your recipes till they are just how you want them. We'll see what others think today.

Laura said...

These turned out perfectly! I made them for small group. Thanks a bunch Kim!
Love You!
Laura McDougald :)