Pumpkin Cheesecake Muffins with Pretzel Streusel

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Pumpkin Cheesecake Muffins with Pretzel Streusel

Ingredients

  • 1 cup + 1 Tablespoon flour
  • 3/4 cup sugar, divided
  • 2 teaspoons baking powder
  • 1-1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 5 Tablespoons unsalted butter, divided
  • 1 cup pumpkin puree
  • 1/2 cup evaporated milk
  • 2 eggs
  • 2-1/2 teaspoons vanilla
  • 1 (8oz.) package of cream cheese, room temperature
  • Snyder’s of Hanover Pretzel Sticks, broken into small pieces
  • 1 Tablespoon whole oats

Directions

  1. Preheat oven to 400 degrees. Line 12 regular muffin tins or 6 jumbo tins.
  2. Using an electric beater beat cream cheese, 1 egg, ¼ cup sugar and 1 teaspoon of vanilla until smooth; set aside.
  3. Sift flour, ½ cup sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Remove ¾ cup and set aside for streusel topping. Cut in 2 Tablespoons butter into remaining flour mixture. Add into the flour & butter mixture, the pumpkin, evaporated milk, 1 egg, and 1 ½ teaspoons vanilla. Stir 50 strokes or until blended.
  4. Using the ¾ cup set aside flour mixture, stir in the oats, remaining flour, remaining butter, melted, and pretzels; set aside.
  5. Pour the muffin batter into lined muffin pan— each to 1/2 full; spoon the cream cheese mixture into center of each muffin and top with streusel mix.
  6. Bake for 25 - 30 minutes. Allow to cool in pan for 15 minutes.