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Ingredients
Cream Cheese Filling
- 1 bar (8 oz) cream cheese, softened
- 1 cup powdered sugar
Pumpkin Muffins
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups granulated sugar
- 2 cups pure pumpkin (from a 28 oz can)
- 1 1/4 cup canola or vegetable oil
Cinnamon Streusel
- 1/2 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons cold butter, cubed small
Instructions
- Preheat oven to 350. Line two muffin tins with paper liners.
- Make the cream cheese filling. Beat together the cream cheese and powdered sugar until well blended in a small bowl. Put it in the freezer to chill while you prepare the muffins.
- Make the pumpkin muffins. In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Set aside.
- In a large bowl with handheld beater, or the bowl of a stand mixer, beat together the eggs, sugar, pumpkin, and oil until combined. Add the dry ingredients and mix until just combined.
- Fill each muffin cup 1/3 full of pumpkin muffin batter. Top with a heaping tablespoon of the cream cheese mixture. Fill the remaining of the muffin cup with more pumpkin batter. It should be almost to the top. Make sure that the muffin batter on top covers the cream cheese center.
- Make the cinnamon streusel. Combine the sugar, flour, cinnamon, and cold cubed butter in a small bowl. Use your hands or a pastry cutter to mix together until it resembles coarse crumbs. Sprinkle some on top of each muffin.
- Bake 20-25 minutes or until the muffins have formed a nice peak and spring back when touched lightly. Remove and let cool before serving or eat one warm.
This article and recipe
adapted from this site