Chocolate Chip Cookie Break

I interrupt the chocolate chip cookie craze with this special intermission of a dessert:

Pumpkin and Cream Cheese Muffins with Peacan Streusel

My coworker asked if I could make something pumpkiny. Normally her requests usually spark my inspiration to try new flavors. I didn't plan on baking this until the weekend since it's halloween and all but it's a nice suprise for my work :) Personally I'm not a pumpkin fan but instantly fell in love with these deelicious delights. Sorry I don't have any pictures as of right now. It was sort of a spur of the moment-i'm craving something with spice-i gotta bake it asap kinda evening. So here goes the recipe for all you:

Takin from Ezra Pound Cake

Pumpkin and Cream Cheese Muffins
I changed the recipe a bit. If you want the original click on the link above.

Makes 24 regular muffins

Filling (Double this amount if you really love cream cheese.):
•8 ounces cream cheese, softened
•1 cup confectioners’ sugar
•1 tablespoon vanilla

Streusel:
•1/2 cup all-purpose flour
•1/3 cup sugar
•1/4 cup pecans, chopped finely
•3 tablespoons unsalted butter, melted
•1/2 teaspoon cinnamon

Pumpkin Batter:
•2 cups all-purpose flour
•2 cups sugar
•2 teaspoons baking powder
•1/4 teaspoon baking soda
•1 1/2 tablespoons pumpkin pie spice
•2 teaspoons cinnamon
•1/4 teaspoon nutmeg
•1/2 teaspoon salt
•15 oz of pumpkin puree
•3 eggs, lightly beaten
•1/3 cup vegetable oil
•1/2 teaspoon vanilla extract

1. Heat oven to 350 degrees F. Grease two 12-cup standard muffin tins or use paper liners. Set aside.

2. For the Cream Cheese Filling: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. I just left it in a bowl and used a mini cookie scooper later. Place in freezer until you're ready to use it.

3. For the Pecan Streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.

4. For the Pumpkin Batter: Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl.

5. In a medium bowl, lightly beat the pumpkin, eggs, oil, and vanilla.

6. Add dry ingredients to pumpkin mixture (ie. baking soda, powder, spices etc)

7. Evenly divide half of the batter among the muffin cups. Place cream cheese mix right in the center of each cup, pressing the cream cheese gently into the batter without submerging it. Fill with the remaining batter.

8. Remove the cream cheese from the freezer, and divide it amoung the batter.

9. Sprinkle some of the pecan streusel on top of each muffin. I went a little overboard because i heart all things streusel :)

10. Bake until golden, about 20 to 25 minutes for regular sized muffins; 10-15mins for mini muffins. Cool on wire racks.

ENJOY! I know my coworkers and I will :)

Until next time...

Noey