I’m don’t like pumpkin pie, but I do like pumpkin soup and pumpkin bread. I tried this recipe to use up a can of pumpkin in my cupboard. It’s a winner! Also, see my notes on substitutions if you don’t have pumpkin on hand. I have tried both successfully. In fact, the photos for this post is using sweet potatoes instead of pumpkin.
- 1 (8 ounce) package cream cheese
- 1 egg
- 3 Tablespoons brown sugar
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup oil
- 1 can or 1 1/3 cups pumpkin
- 2 teaspoons vanilla
- 5 Tablespoons packed brown sugar
- 1 1/2 Tablespoons all-purpose flour
- ¾ teaspoons ground cinnamon
- 3 Tablespoons chilled butter
- 3 Tablespoons chopped pecans
*Use 1 1/3 cups pureed butternut squash instead of pumpkin.
*Use 1 1/3 cups sweet potatoes plus 1/3 cup heavy cream instead of pumpkin.
You need a large mixing bowl (for the muffin batter) and 2 small mixing bowls (one for the streussel and one for the filling).
In a small mixing bowl put the streussel ingredients and blend together. Don’t worry about trying to get it smooth.
In the other small bowl, mix together the streussel ingredients except the pecans. It should have a crumbly texture. Then stir in the pecans.
In a large mixing bowl, blend together all the muffin ingredients. Really, I just dump them all in and stir.
If you are not using a silicone muffin pan, place the muffin liners in the muffin pan. Fill each muffin cup about 1/3 of the way with batter. This should make about 24 muffins. Then add a spoonful of cream cheese filling to each muffin cup.
Evenly distribute the cream cheese mixture until it is all used. The top each muffin with the streussel topping.
Bake in a preheated oven at 400 degrees Fahrenheit for 6 minutes. Then lower the oven temperature to 350 degrees Fahrenheit and bake for another 15 minutes until a toothpick inserted in the center comes out clean.