Cream Cheese Filling

• 8 ounces Cream Cheese
• 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 Sugar
• 2 cups Pumpkin Puree
• 1 ¼ cup Canola Oil

Streusel Topping

• ½ cup Sugar
• 5 tablespoons Flour
• 1 ½ teaspoon Ground Cinnamon
• 4 tablespoons Cold Butter, cut into small chunks

1. Preheat oven to 350F; line two muffins tins with lines
2. To make the cream cheese filling: beat together the cream cheese and powdered sugar until well blended; chill the filling in the freezer while you mix up the muffin batter
3. To make the muffins: in medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; in large bowl or stand mixer, beat together the eggs, sugar, pumpkin puree and oil until just combined
4. Scoop 2 tablespoons of muffin batter into each cup of the muffin tin
5. Remove the cream cheese filling from the freezer and scoop 1 tablespoon into each cup; fill the muffin cups ¾ full with the remaining batter, covering the cream cheese layer
6. To make the streusel: combine the sugar, flour, and cinnamon in a small bowl; cut in the butter until the mixture resembles coarse crumbs; use finger or pastry cutter
7. Sprinkle each muffin cup with a small amount of streusel
8. 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

 

Here are some baking supplies you may need!