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Recipes with Honey

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Adapted for honey from browneyedbaker

Ingredients For the Cream Cheese Filling:
4 ounces (113.4 g) cream cheese, softened to room temperature
3T (3 tablespoons) alfalfa/wildflower honey
1½ teaspoons (1.5 teaspoons) vanilla extract

For the Streusel:
½ cup (62.5 g) all-purpose flour
⅓ cup (66.67 g) granulated sugar
½ teaspoon (0.5 teaspoon) ground cinnamon
¼ cup (24.75 g) pecans, roughly chopped
3 tablespoons unsalted butter, melted

For the Muffins:
1½ cups (187.5 g) all-purpose flour
1½ teaspoons (1.5 teaspoons) ground cinnamon
¾ teaspoon (0.75 teaspoon) ground nutmeg
½ teaspoon (0.5 teaspoon) ground cloves
½ teaspoon (0.5 teaspoon) ground ginger
¼ teaspoon (0.25 teaspoon) ground allspice
½ teaspoon (0.5 teaspoon) baking soda
½ teaspoon (0.5 teaspoon) salt
7/8 cup (200 g) alfalfa/wildflower honey
½ 15 oz. can (245 g) organic canned pumpkin
2 eggs
½ cup (109 ml) + 2 tablespoons vegetable oil

½ teaspoon (0.5 teaspoon) vanilla extract

Instructions—Makes 16
Make the Cream Cheese Filling:
In a medium bowl, stir together the cream cheese and honey until
smooth. Add the vanilla, and stir to combine. Keep at room temperature
while making the streusel and the muffins.

Make the Streusel: In a medium bowl, whisk together the flour, sugar
and cinnamon. Stir in the pecans, then use a fork to mix in the melted
butter, ensuring that all of the ingredients are moistened.

Make the Muffins: Preheat oven to 350 degrees F. Line standard 12-
cup muffin tins with 16 paper liners; set aside.
In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves,
ginger, allspice, baking soda and salt.
In a medium bowl, whisk together the honey, pumpkin, eggs, oil, and
vanilla extract.
Pour the pumpkin mixture over the dry ingredients. Use a rubber
spatula to gently combine the batter, mixing just until the dry
ingredients are moistened.
Scoop 2 tablespoons of batter into the muffin cups. Place 1 ~2t.
dollop of the cream cheese filling in the center of each cup, then
divide the remaining batter evenly between the muffin cups, ensuring
that the cream cheese is completely covered.
Sprinkle the pecan streusel on top of each muffin. Press on the
streusel lightly to make sure it adheres to the batter.
Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5
minutes, and then remove muffins to a cooling rack to cool
completely. Store in an airtight container in the refrigerator for up to 4
days. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off. The muffins can be wrapped in plastic wrap and frozen for up to 2 months.

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