Pumpkin Cream Cheese Streusel Muffins

These muffins are the perfect fall breakfast item. The combo of the pumpkin flavor and the surprise cream cheese inside is wonderful. They are probably the best muffins I have ever made! Supposedly, they are a Starbucks knock-off, and they are definitely worth the effort.

Pumpkin Cream Cheese Streusel Muffins

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Ingredients:

For the filling:

8 oz. cream cheese, softened

1 cup powdered sugar

For the muffins:

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar

1 15 oz can of pumpkin puree

1¼ cups vegetable oil

For the topping: 

1/2 cup packed brown sugar 

1/2 cup flour 

3 tbsp softened butter

 1 tsp cinnamon

Directions:

To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. (This is an important step, so be sure to allow time to chill)

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, mix together the brown sugar, flour, softened butter and cinnamon with a fork and set aside.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Recipe adapted from The Girl Who Ate Everything and Annie's Eats