These pumpkin cream cheese muffins are literal heaven! A moist pumpkin muffin filled with a cream cheese center and topped with streusel. Need I say more? Seriously. This recipe tastes like fall in every way and each part perfectly compliments each other. These are a must-try and definitely a crowd pleaser!
For the muffins:
1 Preheat your oven to 425F degrees.
2 In a large mixing bowl, add in the oil and sugars. Mix with a whisk for a minute or so until well combined.
3 Add in the eggs, pumpkin puree, vanilla extract and whisk until incorporated.
4 Next, pour in the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt. Using a wooden spoon or spatula, fold in the dry ingredients until everything is just incorporated. Refrigerate for 30 minutes to an hour for optimal rise in your oven.
For the cream cheese filling:
7 In a small mixing bowl, pour in the cream cheese, egg yolk, sugar and vanilla extract. Using a hand mixer, mix until soft and smooth. Set aside.
For the streusel:
9 In a small bowl, pour in butter, flour, brown sugar, pumpkin pie spice and sea salt. Using your hands, mix everything together and press the butter into the sugar. Your hands will warm the butter a little and help it incorporate into the mixture. You want it to be a little crumbly and then it's ready. Set aside.
To assemble the muffins:
5 Spray and line (optional) your regular sized muffin tin with oil. I made 10 muffins, so fill half of the bottom of your tin with the filling.
11 Scoop on about a tbsp of the the cream cheese filling in the middle.
12 Then pour on the rest of the batter to top off each muffin.
13 Sprinkle each muffin with streusel until you use it all up.
14 Put the muffins in the oven at 425F degrees for 6 minutes. Then turn the oven down with 350F degrees without opening the oven! Let the muffins cook for an additional 8-10 minutes until the a toothpick comes out mostly clean. A little bit of crumb is okay!
15 Remove from oven, let cool in the pan for about 5 minutes, and then remove from pan and let cook on a wire rack. If you remove them from the pan earlier, the bottoms won't get soggy or collect moisture. ENJOY!
