Pumpkin Cream Cheese Muffins

Ingredients

Crunchy Topping

• 1/3 cup sugar

• 1/3 cup all purpose flour

• 1 tsp cinnamon 

• 4 tbsp butter, divded into small cubes

  Depending on your butter, add an extra tbsp of flour and sugar for a better grainy texture

Cream Cheese Filling

• 16 oz cream cheese, softened 

• 1 tsp vanilla extract

• 1/2 cup sugar

  Expect leftover cream cheese frosting. For usage ideas, click this link.

Pumpkin Muffin Batter

• 3 cups pastry flour

• 1 1/4 cups sugar

• 2 tsp cinnamon 

• 1/2 tsp cloves

• 1/2 tsp nutmeg

• 2 tsp baking soda

• 1 tsp salt

• 3 eggs, room temp

• 1 can pumpkin puree (15 oz)

• 3/4 cup milk (whole or 2% works)

• 3/4 cup neutral oil (canola, corn or vegetable)

Time: 1 hr

Yield: 24 muffins

Directions

1. Preheat oven to 357 F

2. Streusel Topping: Using a fork, mix until a grainy texture forms. If needed, add an extra tbsp of flour and sugar for a better texture. Set aside.

3. Cream Cheese Mixture: Beat with a hand or stand mixer until smooth. Transfer to a ziplock bag, then cut a 1 inch hole at a bottom corner for squeezing later. Set aside.

4. Muffin Dry Ingredients: Combine in a separate bowl and set aside.

5. Muffin Wet Ingredients: Mix just until combined, then add to the dry ingredients. Mix until combined.

6. Line a muffin pan with liners and grease with nonstick spray. Fill each about 2/3 full with batter.

7. Squeeze approximately 1.5 inches of cream cheese mixture onto each muffin. Cover with a thin layer of muffin batter.

8. Sprinkle streusel topping over each muffin.

9. Bake for 20 minutes.