Ingredients
18
18 servings
- •1 (8 ounce) package cream cheese
- •1 large egg
- •3 tablespoons brown sugar
- •1 teaspoon vanilla extract
- •5 tablespoons white sugar
- •4.5 tablespoons all-purpose flour
- •3 tablespoons chopped pecans
- •0.75 teaspoon ground cinnamon
- •3 tablespoons cold butter, cubed
- •2.5 cups all-purpose flour
- •2 cups white sugar
- •2 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •0.5 teaspoon salt
- •1.3333333730698 cups canned pumpkin
- •2 large eggs
- •0.33333334326744 cup olive oil
- •2 teaspoons vanilla extract
Instructions
- Gather all ingredients.
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.
- To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.
- Add egg, brown sugar, and vanilla; beat until smooth. Set aside.
- To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.
- To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.
- Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.
- Pour batter into the prepared muffin cups, about 1/2 full.
- Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.
- Sprinkle with streusel.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutritional Facts
Per 18 servings
- Calories: 302
- Carbohydrate: 45g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 29g
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