Pumpkin Streusel Muffins

Enjoy these pumpkin muffins topped with nuts - ready in 45 minutes.

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  • prep time 20 min
  • total time 45 min
  • ingredients 15
  • servings 12
 

Ingredients

Muffins

1/2
cup milk
1/2
cup canned pumpkin (not pumpkin pie mix)
1/3
cup vegetable oil
1
egg
1 3/4
cups all-purpose flour
1/2
cup granulated sugar
2 1/2
teaspoons baking powder
3/4
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
package (3 oz) cream cheese

Toppings

1/4
cup packed brown sugar
1/4
cup finely chopped nuts
1/2
teaspoon ground cinnamon
1
tablespoon butter or margarine

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, beat milk, pumpkin, oil and egg until well blended. Add flour, granulated sugar, baking powder, salt, 1/2 teaspoon cinnamon and the nutmeg; stir just until dry ingredients are moistened (batter will be lumpy).
  • 2 Fill each muffin cup 1/2 full, reserving remaining batter. Cut cream cheese into 12 equal pieces; place 1 piece on batter in each cup. Top with reserved batter, filling each cup about 3/4 full.
  • 3 In small bowl, mix topping ingredients; sprinkle evenly over batter in muffin cups.
  • 4 Bake 18 to 22 minutes or until golden brown. Immediately remove from muffin cups. Serve warm. Store in refrigerator.
  • 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, beat milk, pumpkin, oil and egg until well blended. Add flour, granulated sugar, baking powder, salt, 1/2 teaspoon cinnamon and the nutmeg; stir just until dry ingredients are moistened (batter will be lumpy).
  • 2 Fill each muffin cup 1/2 full, reserving remaining batter. Cut cream cheese into 12 equal pieces; place 1 piece on batter in each cup. Top with reserved batter, filling each cup about 3/4 full.
  • 3 In small bowl, mix topping ingredients; sprinkle evenly over batter in muffin cups.
  • 4 Bake 18 to 22 minutes or until golden brown. Immediately remove from muffin cups. Serve warm. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Get attractive, rounded muffin tops by preheating the oven for 10 to 15 minutes before baking muffins. The creamy surprise in the center of these muffins adds extra flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
240
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
290mg
290%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.