Pumpkin Cream Cheese Muffins PT48M https://img5.recipesrun.com/201907/2019/1021/cf/6/493172/300x200x90.jpg This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes. These pumpkin cream cheese muffins have a generous amount of filling and a streusel topping! It can be made with gluten-free, whole wheat or all-purpose flours. Thanks to Bob’s Red Mill for making today’s post possible! 20 servings Ingredients: 1 15 oz. (425-gram) can pumpkin puree 3/4 cup (177 milliliters) olive oil2 (or another neutral-tasting oil that's liquid at room temp) 1/4 cup (60 milliliters) maple syrup 1/2 cup (100 grams) granulated sugar or raw sugar 1 cup (200 grams) brown sugar or raw sugar 2 large eggs (50 grams each, out of shell), room temperature 1/2 tsp. salt 1/2 tsp. ground cloves 1 tsp. ground nutmeg 1 tsp. ground ginger 1 1/2 tsp. ground cinnamon 3/4 tsp. baking powder 1 1/2 tsp. baking soda 2 cups (268 grams) Bob's Red Mill 1-to-1 gluten-free baking flour or 2 cups (250 grams) whole wheat flour, white whole wheat flour or all-purpose flour 3 tbsp. (42 grams) unsalted butter 1/8 tsp. salt 1/4 cup (34 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour or 1/4 cup (31 grams) whole wheat flour, white whole wheat flour or all-purpose flour 1 tsp. ground cinnamon 1/4 cup (50 grams) granulated sugar or raw sugar 1/4 cup (50 grams) brown sugar or raw sugar pinch of salt 1 tsp. vanilla extract 6 tbsp. raw sugar or granulated sugar 12 oz. (340 grams) cream cheese1