Pumpkin Cream Cheese-filled Muffins

A combination of fresh ginger, orange zest, and orange juice give these muffins a kick of bright flavor.

Prep

20 minutes

Cook

20 minutes

Servings

18

Level

Easy

Ingredients

Streusel Topping

  • ⅓ cup all-purpose flour
  • ⅓ cup brown sugar
  • 2 Tablespoons Challenge Butter, softened (or Challenge Spreadable Butter)
  • ½ cup chopped walnuts

Filling

  • 8 ounces cream cheese
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla

Muffins

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup (1 stick) Challenge Butter, melted and cooled
  • 3 Tablespoons fresh minced ginger root
  • 1 Tablespoon grated fresh orange zest
  • ½ cup fresh orange juice

Directions

Streusel Topping

  • 1

    In a small bowl combine flour and sugar and use a fork to mix in softened butter. Set aside. (Walnuts will brown better if left to be sprinkled on top of streusel.)

Filling

  • 2

    Blend together cream cheese and sugar and combine with egg and vanilla. Refrigerate.

Muffins

  • 3

    Butter 18 standard-size (2½ x 1¼-inch) muffin cups. Preheat oven to 350˚F.

  • 4

    Combine 2½ cups flour, baking powder, baking soda, salt, spice, and ¾ cup each granulated sugar and brown sugar in a large mixing bowl.

  • 5

    Add 3 eggs, pumpkin puree and butter; mix until well blended. Blend in ginger root, orange zest and orange juice.

  • 6

    Fill 18 muffin cups about ¼ to ⅓ full with muffin batter. Top with 1 tablespoon of filling then add muffin batter until the cups are about ¾ full. Sprinkle each muffin with Streusel mixture and top with nuts.

  • 7

    Bake for 20 to 23 minutes or until muffins are firm.

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