Pumpkin Muffins with Cream Cheese and a Streusel Topping

Note: The recipe for the streusel topping and cream cheese filling makes enough for 3 dozen muffins – so you’ll have extra for another recipe – or triple the amount of the listed muffin ingredients to make a full three batches.

For the muffins:
1. Preheat oven to 350ºF. Line a 12 muffin tin with liners.
2. Combine the flour and baking powder in a bowl. Set aside.
3. In a large bowl, combine the pumpkin, oil, eggs, pie spice, sugar, baking soda, and salt until smooth.
4. Slowly whisk the flour mixture into the pumpkin mixture. Fill each muffin cup 1/2 full (I used an ice cream scoop). Then add 1/2 teaspoon of the cream cheese filling (see instructions below), and then cover that with some more batter so it is 3/4 full. Sprinkle streusel (see instructions below) over each muffin.
5. Bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean.
6. Cool in the pan on a wire rack for 5 minutes, then transfer the muffins from the pan to a rack and cool completely.

For the streusel topping: Makes enough for 3 dozen muffins – so you’ll have extra for another recipe – or triple the amount of the listed muffin ingredients to make a full three batches.
1. In a small bowl, combine the flour, brown sugar, nuts, pie spice (or cinnamon), and butter.
2. I use a tablespoon measure to distrubute the streusel onto each muffin.

For the cream cheese filling: Makes enough for 3 dozen muffins – so you’ll have extra for another recipe – or triple the amount of the listed muffin ingredients to make a full three batches.
1. In a small bowl, combine the sugar, vanilla, spice/cinnamon, and cream cheese and mix until well combined and smooth.
2. Using a teaspoon, I added about 1/2 teaspoon of the cream cheese mix onto the batter per muffin.