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I love the flavor of these muffins. They are sweet, yet moist and full of that great pumpkin flavor. I got away with only half of the cream cheese filling, because it seemed like a lot, but you can adjust it how you want. They would make a great little snack to have when you have all the guest over for Christmas. I’ll also post my new favorite pumpkin bread this week as well, it was a huge hit in my house!

Pumpkin Cream Cheese Muffins

(Adapted from


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1 (8 ounce) packages cream cheese 1 egg

1 teaspoon vanilla

3 tablespoons brown sugar

4 1/2 tablespoons flour

5 tablespoons white sugar

3/4 teaspoon cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2 1/2 cups flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract


Preheat oven to 375 degrees. Grease and flour 18 muffin cups.


FILLING: Beat cream cheese until soft.


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Add egg, vanilla and brown sugar.


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Beat until smooth. Set aside.


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STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.


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Add butter and cut it in with a fork until crumbly. Set aside.


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MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.


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Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.

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Beat together until smooth.


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Fill cups with pumpkin mixture until they’re about 1/2 full.


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Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. If you’re using paper cups, try to keep cream cheese from touching the paper.


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Sprinkle on the streusel topping.


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Bake at 375 degrees for 20 to 25 minutes.

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