PUMPKIN CREAM CHEESE MUFFINS

Pumpkin baked goods are alive and well in my kitchen! Once school starts I feel like it’s fair game. And honestly, there should be no rules as to when it’s appropriate to make my all time favorite Pumpkin Chocolate Chip Cookies.
These are my go-to, favorite pumpkin muffins! They are perfect–soft and tender with the perfect fall spice flavors and a sweet cream cheese filling. They’re amazing and will be made many, many times in our house the next few months!

Ingredients

• For the filling:
• 4 ounces cream cheese , softened
• 1/2 cup powdered sugar
• For the muffins:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1 /2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup oil (vegetable or canola oil)
• 1 cup granulated sugar
• 1 cup canned pumpkin
• For the streusel topping:
• 2 Tablespoons granulated sugar
• 2 Tablespoons light brown sugar , packed
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter , cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare the filling by combining the cream cheese and powdered sugar and whip until smooth. Grease a large piece of tinfoil and scoop the mixture onto it. Grease your hands with non-stick cooking spray and gently form a log, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up in the tinfoil and freeze for 1-2 hours. 
2. For the muffins, combine the flour, spices,baking soda and salt in a medium bowl. Stir and set aside. In a separate large bowl combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
3. To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or fork until crumbly.
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for full instruction please see : tastesbetterfromscratch.com

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