Pumpkin Spice Cream Cheese Muffins

Perfect way to start fall baking is with these muffins. Very moist and creamy on the inside with the perfect amount of spice. And let's not forget the melt in your mouth topping!

The best thing about them, I think, is that they look like you put a lot of effort. In reality they are easy to make. Don't let the cream cheese filling scare you away! Lets start.

INGREDIENTS:

Topping:

• 1/3 cup brown sugar (packed)

• 1 teaspoon cinnamon

• 1/4 cup melted butter (4 tablepoons)

• 2/3 cup flour

Pumpkin Muffins:

• 1 3/4 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon store-bought or homemade pumpkin pie spice* (see below)

• 1/2 cup packed light or dark brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, at room temperature

• 1 cup canned pumpkin puree

• 1/2 cup vegetable oil

• 1/3 cup milk

• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 6 ounces block-style cream cheese, softened to room temperature

• 1 egg yolk, at room temperature

• 1/2 teaspoon pure vanilla extract

• 3 Tablespoons granulated sugar

DIRECTIONS:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.

2. Make the crumb-topping first: Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.

3. Make the pumpkin batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.

4. Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.

1. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.

2. Bake for 5 minutes 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.

3. Can be stored at room temperature for 1-2 days then stored in fridge for 1 week.

*Pumpkin Pie Spice

• 3 Tablespoons ground cinnamon

• 2 teaspoons ground ginger

• 1 and 1/2 teaspoons ground nutmeg

• 1 teaspoon ground cloves

• 1 teaspoon ground allspice