Friday, November 12, 2010

Pumpkin Cream Cheese Muffins with Pecan Struesel

I woke up with a cold today :(  My kids dragged me out of bed at 7:27 asking for breakfast...I guess they deserve to eat.  So I poured them some cereal and thought about the tasks of the day...

there was laundry....................nah

oh, and my kitchen needs to be mopped!........................nah

the toilets are looking pretty bad.............................definately not.

So what am I willing to spend my limited energy on?  Then Julia says, "Mommy, what kind of muffins can you make?"

Without thinking too hard about it, I respond, "Pumpkin."  Well, then.  I guess its settled.  I'm making muffins. 

I make these muffins:

                             Pumpkin Cream Cheese Muffins with Pecan Struesel 

This one is staring at you.

Make some.

Eat some.

You can die now. 

Don't worry, it'll be OK.  Just leave some muffins for your family, they'll be fine. 

Pumpkin Cream Cheese Muffins with Pecan Struesel

1 1/3 c sugar
1/2 c butter
2 eggs
2 c flour
4 tsp baking powder
1 tsp cinnamon
1/2 tsp salf
1 c canned pumpkin
4 tbsp milk

Cream together sugar and butter.  Add eggs and beat well.  In a separate bowl combine flour, baking powder, cinnamon and salt.  Ina another mixing bowl combine pumpkin and milk.  Add flour misture and pumpkin misture alternately to creamed mixture, beating well after each addition.  Spoon into greased muffin tins about half way.

Cream Cheese topping:
1 8 oz box of cream cheese
1 egg
1 tsp vanilla
3 tbsp brown sugar

Combine all ingredients and blend until smooth.  Spoon about a tablespoon of topping onto each cup of muffin batter.

Pecan Struesel
4 1/2 tbsp flour
5 tbsp sugar
3/4 tsp cinnamon
3 tbsp chopped pecans
3 tbsp butter

Combine with a fork to form a crumbly mixture.  Top each muffin cup with about a teaspoon of struesel. 
Bake muffins at 375 degrees for 22-25 minutes.