Scale

Muffins:

1 1/2 cups all purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

2 eggs

1/2 cup + 2 tablespoons canola oil

1 cup sugar

1 cup pumpkin puree

Filling:

4 ounces softened cream cheese

1/2 cup powdered sugar

Streusel Toppping:

2/3 cup all purpose flour

2/3 cup powdered sugar

pinch of kosher salt

5 tablespoons melted butter

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Make muffin batter: Preheat oven to 350 degrees then combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda in a medium bowl. In a separate bowl, beat together the eggs, oil, sugar, and pumpkin until smooth. Add the wet ingredients into the center of the dry and mix just until it barely comes together. Do not overmix! Set aside.
Make the filling: In a small bowl beat together the cream cheese and powdered sugar until smooth. Set aside.
Make the streusel: In a small bowl mix together the dry ingredients then drizzle the butter over the top while using a fork to toss it together. Don’t mix it together. You want a crumbly topping.
Assemble the muffins: Line your muffin tin with paper liners. Fill half of each muffin with the pumpkin batter, then divide the filling evenly between the muffins. Add more pumpkin batter over the top, then top with the streusel, pressing it into the batter a bit so it will stick.
Bake the muffins for 23-25 minutes, until they spring back after being gently touched on top. Remove from the pan, then allow to cool before serving or storing in an airtight container.

Keywords: easy muffin recipe, fall recipe