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There are a good deal of things that work toward your getting healthy. Extensive gym visits and narrowly defined diets are not always the solution. You can do little things every day to improve upon your health and lose weight. Make shrewd choices every day is a great start. A proper amount of physical activity each day is also critical. Don't ignore that health isn't only about simply how much you weigh. You really want your body to be powerful too.
We hope you got benefit from reading it, now let's go back to pumpkin cream cheese streusel muffins recipe. To make pumpkin cream cheese streusel muffins you only need 25 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Pumpkin Cream Cheese Streusel Muffins:
- Use of filling.
- You need 8 oz of Cream cheese, softened.
- Prepare 1 cup of Powdered sugar.
- Prepare 1 tsp of Vanilla extract.
- Take 1/2 tsp of Ground cinnamon.
- Provide of streusel topping.
- Provide 4 tbsp of Unsalted butter, cold.
- Prepare 1/4 cup of AP flour.
- Take 1 cup of Packed brown sugar.
- Prepare 1 dash of Salt.
- Provide of muffins.
- Take 2 cup of AP flour.
- Take 2 tsp of Baking powder.
- Provide 1 cup of Granulated white sugar.
- Take 1 cup of Packed brown sugar.
- Prepare 1/2 cup of Canola oil.
- Take 3 of Eggs.
- You need 1 tsp of Salt.
- You need 3 tsp of Pumpkin pie spice.
- You need 1 tsp of Ground cinnamon.
- You need 1/2 tsp of Ground allspice.
- Use 1/2 tsp of Ground nutmeg.
- Prepare 1 dash of Ground cloves.
- Prepare 2 tsp of Vanilla extract.
- Prepare 2 cup of Pumpkin puree.
Steps to make Pumpkin Cream Cheese Streusel Muffins:
- Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray..
- For the filling...In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients..
- For the topping...in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It's no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter..
- For the muffins...sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can..
- at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping..
- bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container..
- this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking..
If you're using paper cups, try to keep cream cheese from touching the paper. These pumpkin muffins re fabulous, as they're not overly sweet. They're sweet, moist, tender, and full of pumpkin flavor. Drizzling the glaze on top is We loved the streusel on top. It adds sweetness to the muffin and a burst of cinnamon flavor.
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