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Dairy
Medium
12 Servings
Allergens 
45 Minutes
Diets
A crunchy praline topping crowns this moist muffin. With its creamy surprise filling, get used to making these; they will be requested over and over. (Image is illustrative.)
1 (3-oz.) bar cream cheese (not whipped), softened at room temperature for 15 minutes
1 tablespoon sugar
1 tablespoon milk
2 cups all-purpose flour
2 teaspoons Haddar Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon Gefen Baking Soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup buttermilk
3/4 cup canned pumpkin purée (not pumpkin pie filling)
2/3 cup light or dark brown sugar
1/3 cup butter, melted
1/3 cup light or dark brown sugar
2 tablespoons sour cream
2/3 cup chopped pecans
Preheat oven to 375°F. Grease 12 (2 and 1/2-inch) muffin cups, or line them with paper baking cups. Set aside.
In a small bowl, combine the 1⁄3 cup brown sugar, sour cream, and pecans. Stir with a spoon to combine. Set aside.
In a small bowl, with a spoon, mix the cream cheese, sugar and milk. Set aside.
In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Make a well in the center of these dry ingredients and set aside.
In another bowl, whisk the egg, buttermilk, pumpkin, brown sugar, and melted butter.
Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened and combined; the batter will be lumpy.
Fill the muffin cups 1⁄3 full. Place a rounded teaspoon of cream cheese filling on batter in each muffin cup. Top with remaining batter. Spread 2 teaspoons praline mixture on top of each muffin.
Bake 20 to 25 minutes or until golden brown. Cool for 5 minutes, serve warm or at room temperature.
Reproduced from Kosher By Design Lightens Up by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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frozen? can these be frozen?
Definitely!
I am glad you posted this. I actually might make them for Shavuos!