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Pumpkin-Cream Cheese Streusel Muffins

Photo: David Prince; Styling: Linda Hirst
Prep time 30 mins
Bake time 20 mins
Yield Makes 2 dozen
Pumpkin-Cream Cheese Streusel Muffins were made for the perfect first bite—crumbly streusel topping with a melted cream cheese morsel right in the center. No butter spread necessary.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups sugar, divided
  • 3 1/3 cups all-purpose flour, divided
  • 3 teaspoons ground cinnamon, divided
  • 4 tablespoons chilled butter
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 large eggs, lightly beaten
  • 1 (15-ounce) can pumpkin
  • 1 cup vegetable oil
  • 1/2 cup milk

How to Make It

  1. Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.

  2. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.

  3. Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.

  4. Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)

  5. Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.

  6. Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.