Pumpkin Streusel Muffins with Creamy Filling and Crunchy Topping (Print version)

Moist pumpkin muffins layered with creamy filling and finished with a crisp brown sugar pecan streusel topping.

# Ingredients:

For the streusel topping

01 - 1/2 cup (63 g) all-purpose flour
02 - 1/3 cup (67 g) packed light brown sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon fine salt
05 - 4 tablespoons (56 g) unsalted butter, melted
06 - 1/3 cup (35 g) finely chopped pecans

For the cream cheese filling

07 - 8 oz (225 g) full-fat cream cheese, softened
08 - 1/4 cup (50 g) granulated sugar
09 - 1 large egg yolk
10 - 1 teaspoon vanilla extract
11 - 1 pinch fine salt

For the pumpkin muffins

12 - 1 3/4 cups (220 g) all-purpose flour
13 - 1 teaspoon baking soda
14 - 1/2 teaspoon baking powder
15 - 1 tablespoon pumpkin pie spice
16 - 1/2 teaspoon fine salt
17 - 1 can (15 oz or 425 g) pumpkin puree, not pumpkin pie filling
18 - 3/4 cup (150 g) packed light brown sugar
19 - 1/4 cup (50 g) granulated sugar
20 - 1/2 cup (120 ml) neutral oil
21 - 2 large eggs, room temperature
22 - 1/4 cup (60 ml) whole milk
23 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups well.
02 - Stir the flour, brown sugar, cinnamon, salt, and pecans in a small bowl. Add melted butter and stir until chunky crumbs form. Refrigerate while you make the filling and batter.
03 - Beat the softened cream cheese, granulated sugar, egg yolk, vanilla, and salt until smooth and thick. Set aside.
04 - In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, eggs, milk, and vanilla until smooth. Fold in flour, baking soda, baking powder, pumpkin pie spice, and salt just until combined.
05 - Divide half the batter among the muffin cups. Add about 1 tablespoon cream cheese filling to each cup, then cover with the remaining batter. Sprinkle the chilled streusel over the tops and press it lightly so it adheres.
06 - Bake for 5 minutes at 425 degrees F. Without opening the oven, reduce the temperature to 350 degrees F and bake 17-20 minutes more, until the tops spring back and a tester inserted into the pumpkin part comes out clean. Cool in the pan for 10 minutes, then move to a rack and cool completely.

# Good to know:

01 - Makes 12 standard muffins with a creamy center and crunchy streusel top.
02 - Best served cooled or just barely warm so the filling has time to set.
03 - Store refrigerated because of the cream cheese filling.

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