Moist Pumpkin Muffins With Pecan Cream Cheese Topping
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These Pumpkin Muffins are super moist and absolutely delicious, and you don’t have to wait until Fall or Halloween to make them! They are good anytime of year! The muffins are topped with a cream cheese strudel topping, chopped pecans and brown sugar. The perfect healthy substitute for sweetness and eliminates the need for any icing. This recipe was adapted from one at Allrecipes.com. |
Moist Pumpkin Muffins with Pecan Crumb Coat Ingredients
Cream Cheese Crust Topping
- 1 (8 ounce) Cream Cheese, softened
- 1 egg
- 1 tsp Vanilla extract
- 3 Tbs Brown Sugar
Pecan Crumb Coat Topping
- 4 1/2 Tbs Flour
- 5 Tbs White Sugar
- 3/4 tsp ground Cinnamon
- 3 Tbs Butter
- 3 Tbs Chopped Pecans
Pumpkin Muffin Batter
- 2 1/2 cups Flour
- 2 cups Sugar
- 2 tsp Baking Powder
- 2 tsp ground Cinnamon
- 1/2 tsp Salt
- 2 eggs
- 1 1/3 cup canned Pumpkin
- 1/3 cup Olive oil
- 2 tsp Vanilla extract
Moist Pumpkin Muffin With Pecan Crumb Coat Directions
Step 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. Items you need for this recipe: baking powder, pumpkin in can, sugar, brown sugar, flour, olive oil or safflower oil, salt, vanilla, cinnamon, pecans, cream cheese, butter, and egg.
Step 2. For the strudel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. It should look like in the picture. Put aside for later.
Step 3. 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.
Step 4. 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.
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 the strudel topping on generously.
Step 5. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Take out of the oven and let cool.
Step 6. Enjoy with a warm cup of Apple Cider, milk or coffee!
