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Pumpkin Cream Cheese Streusel Muffins

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Level: Intermediate

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Description

If you’re a fan of pumpkin, you need these Pumpkin Cream Cheese Streusel Muffins in your life! They’re perfectly moist, topped with crunchy streusel and have a surprise cream cheese filling.

Ingredients

  • FOR THE FILLING:
  • 6 ounces, weight Cream Cheese (softened At Room Temperature)
  • 6 Tablespoons Powdered Sugar
  • ¼ teaspoons Vanilla Extract
  • ¼ teaspoons Kosher Salt
  • FOR THE STREUSEL:
  • 3 Tablespoons Granulated Sugar
  • 2 Tablespoons All-purpose Flour
  • ¼ teaspoons Ground Cinnamon
  • 1 pinch Salt
  • 2 Tablespoons Cold Unsalted Butter, Sliced In ½ Inch Pieces
  • FOR THE MUFFINS:
  • 1-¾ cup Plus 1 Tablespoon All-purpose Flour
  • ½ cups Plus 2 Tablespoons, Granulated Sugar
  • 5 Tablespoons Light Brown Sugar, Packed
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Freshly Grated Nutmeg
  • 1 teaspoon Kosher Salt
  • 1-¼ teaspoon Baking Soda
  • ¾ cups Plus 1 Tablespoon Pumpkin Puree
  • 2 teaspoons Finely Grated Fresh Ginger
  • 2 whole Large Eggs
  • 1 whole Egg Yolk
  • 5 Tablespoons Buttermilk
  • ½ cups Plus 2 Tablespoons Vegetable Oil

Preparation

Preheat oven to 425°F. Line a standard 1- cup muffin tin with liners.

In the bowl of a standing mixer fitted with a paddle attachment, add filling ingredients. Beat over medium speed until well-combined. Refrigerate until ready to use.

Add streusel ingredients to a bowl. Using a pastry cutter, two knives or a food processor (instead of the bowl), cut butter into small pieces. There should be some pea-sized pieces, as well as, smaller crumbs. Refrigerate until ready to use.

For the muffins, in a large bowl, whisk together flour, sugars, spices, salt and baking soda. In another bowl, whisk pumpkin, ginger and eggs. Add buttermilk and whisk to combine. Slowly stream in oil while constantly mixing to emulsify.

Whisk wet ingredients into dry ingredients in 2 to 3 additions. Do not overmix.

Using an ice cream scoop, fill muffin cups half way with batter. Using a 1-tablespoon-sized scoop or spoon, add cream cheese centered on top of batter. Cover with remaining batter. Smooth with back of spoon or small offset spatula. Sprinkle with streusel.

Bake on center rack of oven for 5 minutes at 425°F. Reduce oven temperature to 350°F and continue to bake for 13–17 minutes or until a toothpick inserted near center of muffin (not through cream cheese filling) comes out clean. Cool on wire rack in pan for 5 minutes. Carefully remove from pan (a small offset spatula works well), and transfer directly onto cooling rack to cool completely. Enjoy.

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