Pumpkin Cream Cheese Muffins
8 oz. cream cheese 1 egg
3 T. brown sugar 4 ½ T. flour
5 T. sugar ¾ t. ground cinnamon
3 T. butter 3 T. chopped pecans
2 ½ flour 2 cups sugar
2 t. baking powder 2 t. ground cinnamon
½ t. salt 1 1/3 cups canned pumpkin
2 eggs 1/3 OLIVE MILL Vanilla oil
Preheat oven to 375. Grease and flour muffin cups. 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. For the streusel topping: mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 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, oil and vanilla. Beat together until smooth. Place pumpkin mixture in muffin cups about ½ 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 on the streusel topping. Bake at 375 for 20-25 minutes.
