week 42: stephanie’s pick – Pumpkin Cream Cheese Streusel Muffins

it’s crazy that there’s only ten weeks left in the year! it has finally been feeling like autumn nowadays and pumpkin is probably my favorite autumn flavor. i love all pumpkin dessert, except for pumpkin pie (yuck!). these muffins, however, were perfectly balanced and delicious. with the cream cheese filling and streusel topping, they combined all my favorite parts of a muffin. i brought these to church on sunday while they were still warm and we enjoyed them during community groups. i wish there had been extras to take home!

stephanie

Pumpkin Cream Cheese Streusel Muffins

For the Cream Cheese Filling:

4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Muffins:

1½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (½ cup + 2 tablespoons) vegetable oil
½ teaspoon vanilla extract

Cinnamon Streusel Topping Ingredients:

2 Tbsp. butter, room temperature
1/4 cup sugar
1/4 cup flour
2 tsp. cinnamon

Glaze Ingredients:

1 Tbsp. butter, melted
1 cup powdered sugar
1-2 Tbsp. milk

In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract.Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.

Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened. Scoop a small amount of batter into the muffin cups. Place 1 tbsp of the cream cheese filling right in the center of each cup, then fill with the remaining batter. Sprinkle the streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.

To make the cinnamon streusel topping: Use a fork or your fingers to mix together all of the ingredients until they are evenly combined and crumbly. Whisk together the butter, powdered sugar and 1 tablespoon of milk until combined and smooth. Add additional tablespoon(s) of milk until the glaze is thin enough to drizzle. You can either drizzle by using a fork and swinging it back and forth over the muffins or by transferring the glaze to a pastry or ziplock bag with a tiny corner snipped off, and drizzle it that way. Or you can even just dunk the tops of the muffins straight into the bowl of glaze. Whatever sounds best to you!

Adapted from Gimme Some Oven and Brown Eyed Baker