A Final Note on Pumpkin….Pumpkin Cream Cheese Muffins

So, I meant to post this a while ago, but then life got in the way, and that’s not a bad thing.

I spent Thanksgiving week in Disney World with my family, as a surprise birthday present for my mom.  I made these muffins to avoid eating overpriced greasy airport breakfast.  I had great intentions.  I also had a very long list of things to remember to pack.  Unfortunately, I didn’t write these on my list, and they were left behind.

Disney was a blast, and though it was insanely crowded, we had a great time!  We got to live through my two year old, and got to experience the excitement of being young and meeting the characters, riding the rides, and seeing the castle for the first time.  When we were packing up, he started crying because we were going home, and instead, he wanted to go to the Magic Kingdom.  So did I…

Now, every toy car, truck, train, and boat in my house is going to Disney World.  He holds on to my table legs and announces that he is riding the monorail to see Mickey Mouse.  My question…when can we go back?


Pumpkin Cream Cheese Muffins

From Barb on Allrecipes


  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract



  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  2. 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.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. 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, olive oil and vanilla. Beat together until smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 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.
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.


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