Fall in Love with these Pumpkin Muffins

Hi Loves!

I don't know if its true for all of you but time flies by for us. Tee & I can't believe its already October!! Where did the year go?? So I try to enjoy the different seasons in little ways- beach during Summer, walks in the park during Spring, and baking pumpkin muffins in the Fall! I wanted to share with you all two yummy recipes I mixed and matched to get my desired perfect Pumpkin Muffins with Cream Cheese Filling and Streusel Topping. Perfect to get you in that Fall mood =]

<33 Vee


I googled healthy pumpkin recipes before settling on one from CDKitchen . The recipe is listed below and includes raisins but I don't like raisins in my pastries so I omitted that. 

INGREDIENTS:

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs, beaten lightly
1 cup pumpkin puree (fresh see note - or canned)
1/2 cup nonfat Greek yogurt (see note)
1/3 cup water
1/2 cup golden raisins

DIRECTIONS:

Preheat oven to 350 degrees F.
In a large mixing bowl sift together the dry ingredients.
Add the spices to the mixture and blend well.
In a smaller bowl whisk together the eggs, pumpkin, yogurt, and water.
Stir the wet ingredients into the dry ingredients and blend until well combined.
Add the raisins and gently fold them into the batter.
Spray a 6 cup "giant" muffin pan with cooking spray and fill each cup 2/3 full of the mix.
Bake for 25-30 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean. Let stand for 5 minutes before removing them from the pan.

I also really wanted a cream cheese center so I googled some more...

I found this recipe at AllRecipes.com that included a cream cheese center and streusel topping

Ingredients: Filling

1 package (8oz) cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
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.


Ingredients: Topping

4 and half tablespoons flour
5 tablespoons sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans (I left out)
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.

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. 



                                                PREPARING....

                                               CREAM CHEESE ADDED IN...

                                                STREUSEL TOPPING ON...

 

BAKING...

                                                          FINAL RESULT =]

                      We wish everyone a fun and relaxing Fall season! 

                                    (another fav thing: jump on those crunchy leaves!)