Cream Cheese Filling
4 oz cream cheese, softened
1/2 C powdered sugar
1-1/2 tsp vanilla
Stir the cream cheese and powdered sugar until smooth. Add vanilla and stir until combined. Form into a 12-inch log, wrap in plastic wrap and again in foil. Freeze for at least two hours.
(I used low-fat cream cheese and it never really solidified, even after leaving it in the freezer overnight. It didn’t make a difference in the finished product, but it wasn’t what I expected. Don’t worry! It’ll still be tasty)
1/2 C all-purpose flour
1/2 C sugar
1/2 tsp ground cinnamon (or more)
1/4 C chopped pecans
3 Tbsp melted butter.
Whisk together the flour, sugar and cinnamon. Stir in pecans, ten use a fork to mix in melted butter, ensuring all ingredients are moistened. Cover and store in the refrigerator.
1-1/2 C all-purpose flour
1-1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp allspice
1/2 tsp baking soda
1 C sugar
1 C canned pumpkin
1/2 C + 2 Tbsp vegetable oil
1/2 tsp vanilla
Whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
In another bowl, combine the sugar, pumpkin, eggs, oil and vanilla.
Pour the pumpkin mixture over the dry ingredients. Use a spatula to gently combine the batter, mixing just until dry ingredients are moistened.
Divide the cream cheese mixture into 12x 1-inch slices
Scoop 2-3 Tbsp of batter into muffin cups.
Place 1 slice of cream cheese mixture (or one spoonful) into each muffin cup.
Top with the remaining batter, divided evenly between muffin cups.
Sprinkle streusel on top of each muffin and press lightly to help it stick.
Bake at 350 until golden, about 20-25 minutes.
Yield: 12 muffins