This are so full of calories I almost decided not to make them but I am so glad that I did. Even I just eat one a week they are the most delicious things ever! I had both girls sleeping so I decide to make these muffins because they was a lot involved and I didn't want to have Ally helping. There is a fair bit to do but it isn't hard. I have been wanting to make muffins with a gooey center for awhile but have been scared by the work and messing them up. The nice thing about these muffins are that the cheese kind of bakes too so if you don't get it right in the center it doesn't over flow and burn. I was a bit worried about over-flowing so I only put in a bit of the cheese mixture but I wish I hadn't because the cheese mixture is amazing and makes the muffins.
1 (8 ounce) package cream cheese ( I used light)
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
1 1/3 cups canned pumpkin
1/3 cup applesauce
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. Then add more of muffin mix on top. Sprinkle on the streusel topping.