I made these and cut the sugar in half and replaced it with honey and then replaced half of the oil wth applesauce. I left out the streusel part just because I didn’t want more sugar. They turned it great and my kids loved them too. Will for sure make it again!
Pumpkin Cream Cheese Streusel Muffins
Pumpkin muffins with a sweet cheesecake center and topped with cinnamon streusel. These pumpkin cream cheese streusel muffins will be one of the best pumpkin muffins you ever make.
Cream Cheese Filling
1 bar (8 oz) cream cheese, softened
1 cup powdered sugar
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups granulated sugar
2 cups pure pumpkin (from a 28 oz can)
1 1/4 cup canola or vegetable oil
1/2 cup granulated sugar
5 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
4 tablespoons cold butter, cubed small
- Preheat oven to 350. Line two muffin tins with paper liners.
- Make the cream cheese filling. Beat together the cream cheese and powdered sugar until well blended in a small bowl. Put it in the freezer to chill while you prepare the muffins.
- view more the instruction @ togetherasfamily.com