About this recipe:These are incredibly delicious pumpkin muffins filled with a sweet cream cheese filling, then topped with a crumbly pecan and cinnamon topping.
For the filling
225g cream cheese
1 teaspoon vanilla extract
40g soft brown sugar
For the crumb topping
40g plain flour
60g caster sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans
For the muffins
300g plain flour
400g caster sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
325g pumpkin puree
80ml olive oil
2 teaspoons vanilla extract
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 190 C / Gas 5. Grease and flour an 18 hole muffin tin, or line with paper bun cases.
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.
For the crumb topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and rub in with a fork until crumbly. Set aside.
For the muffins: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the centre of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin tray, filling each paper case 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 case. Sprinkle on the crumb topping.
Bake in the preheated oven for 20 to 25 minutes.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.