Pumpkin Cream Cheese Muffins

My pumpkin cream cheese muffins are stuffed with a cream cheese filling and topped with my easy (no pastry cutter needed) streusel. They're perfectly spiced and moist--such a fun fall breakfast treat!

Ingredients

Streusel

• 3 Tablespoons butter melted
• ½ cup all-purpose flour (63g)
• ⅓ cup brown sugar tightly packed (75g)
• 1 Tablespoon sugar
• ¾ teaspoon ground cinnamon

Cream Cheese Filling

• 8 ounces cream cheese softened to room temperature (225g)
• ⅓ cup sugar (65g)
• ½ teaspoon vanilla extract

Pumpkin Muffins

• ¾ cup butter softened (165g)
• ½ cup sugar (100g)
• ¼ cup brown sugar packed (50g)
• 2 large eggs lightly beaten (room temperature preferred)
• 1 cup pumpkin puree (225g)
• 1 ½ teaspoon vanilla extract
• 2 Tablespoons milk (30ml)
• 1 ¼ cup all-purpose flour (150g)
• 2 teaspoons pumpkin spice
• ½ teaspoon ground cinnamon
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt

Instructions

1. Preheat oven to 375F and line a 12 count muffin tin with paper liners.
2. Cream Cheese Filling
3. In a medium-sized bowl, combine cream cheese, granulated sugar and vanilla
4. Stir until smooth. Set aside.

Muffins

1. In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
2. Add eggs, one at a time, beating until combined.
3. Stir in pumpkin puree and vanilla extract until well combined.
4. Add milk and stir. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5. In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
6. Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!