Pumpkin Cream Cheese Streusel Muffins

Ingredients

• 240 g All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 3/4 tsp Fine salt
• 2 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/8 tsp Ground cloves
• 225 g Pumpkin purée
• 150 g Dark brown sugar
• 70 g Granulated sugar
• 2 eggs Large eggs
• 110 g Neutral oil
• 60 g Whole milk
• 2 tsp Vanilla extract
• 170 g Cream cheese, softened
• 40 g Granulated sugar
• 1 tsp Vanilla extract
• 75 g All-purpose flour
• 65 g Brown sugar
• 1 tsp Ground cinnamon
• 1 pinch Salt
• 55 g Cold unsalted butter, cubed

Instructions

1. Preheat oven to 375F. Line a 12-cup muffin pan.
2. Make streusel by rubbing butter into flour, brown sugar, cinnamon, and salt until clumpy. Chill.
3. Beat cream cheese, sugar, and vanilla until smooth.
4. Whisk dry muffin ingredients in a large bowl.
5. Separately whisk pumpkin, sugars, eggs, oil, milk, and vanilla.
6. Fold wet into dry just until combined.
7. Fill each muffin cup approximately one-third full with batter.
8. Add about 1 tbsp cream cheese filling to each.
9. Top with additional pumpkin batter until approximately 3/4 full.
10. Sprinkle generously with streusel.
11. Bake 20-24 minutes until tops spring back and centers test done.
12. Cool 10 minutes in pan, then transfer to a wire rack.

Nutrition

Chef's Notes

Chef's Notes: Don't overmix the muffin batter or the muffins will be tough. The cream cheese filling sinks slightly during baking - that's expected and delicious. Storage: Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. Scaling: At 0.5x, make 6 muffins; at 2x, make 24 muffins in two pans. Keep bake time the same.

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