Directions
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. Try to keep cream cheese
from touching the paper cup. Sprinkle on the streusel topping.
6 Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Dandy-These DO sound amazing but here is my question........any reason why I can't make these without the cream cheese filling? I love cream cheese anything but have none in the house and don't need the added calories.....neither does Ty nor does he need the dairy-but I need to make some muffins today.
I have made them without cream cheese. And I have made them, to lower the calorie count, by just cutting the cream cheese into squares and placing one in the middle.
I have all the other ingredients. Tyler will be happy.
This just made me realize.......I got NO Zuchinni this year, I cannot believe it. We love Zuchinni bread, muffins etc. Where was I when the zuchinni was out? Usually my Mother brings me some too, I guess we were all a bit overwhelmed this summer!
Hey Ms. M., I'd feel free to replace the sugars with "sugar in the raw" or mol***es, or even honey (I'd experiment though) As far as the flour, can't you there, I wouldn't replace it with whole wheat though, different texture. I use unbleached and often organic unbleached flour.
I don't worry about waistline so much as cholesterol and saturated fat, and olive oil is so good for you. I only use canola and olive oil as a rule, that and lots of garlic single handedly lowered my cholesterol almost 80 points. Not to mention not using processed food (which has all kinds of hidden fats and bad stuff). I'm not such a pure eater that I won't use refined sugar and flour sometimes. Everything in moderation! A healthy diet is a diverse diet!
Yes Miss M I am sure I could buy Zuchinni at the market but it would be soooo expensive! Here, when it is in season you can get 3 or 4 for a dollar at little stands along the road. No kidding! I couldn't being myself to pay supermarket prices! Next year Tyler and I are going to have a garden so we will plant some-maybe he could even have a stand to sell his produce. LOL
And Dandy-it's always the right time to go off on something if you are giving a nutrtion lesson. I for one appreciate the heads up on the Olive Oil and Garlic re: Cholesterol as I have struggled with that too. I also know alot of people who lower theirs by using lots of hot sauce!
...it is always inexpensive here. I guess that is because we can grow them year round. Something to consider if we do end up moving to the northeast.
As for high cholesterol..I doubt that would ever be a challenge for me if eating garlic s. I eat so much garlic and onion and spicy foods that I am surprised I still have !
dandylin, this recipe sounds delightful!!! Thank you so much!
I was sad you did not have any points, so I sent you some! Anyone with recipes like that needs points!! You go girl! Thanks!
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To know, firsthand, that nothing good ever comes of a cowardly act is to find the courage to say --- and to do --- what needs to be done in the moment, in spite of one's imagined fears about the outcome. ---Guy Finley