Pumpkin Cream Cheese Streusel Muffins

This recipe was posted over two years ago and it continues to be so popular every Fall. I figured it was about time to update it with new pictures, tips, and helpful hints. Enjoy friends and thank YOU so much for visiting.

I’m officially addicted to all thing Fall & Pumpkin Spice!! I went grocery shopping the other day and could not pass by anything labeled ‘pumpkin spice’ and not put it in my cart; I have no self-control when it comes to the pumpkin spice stuff.

There a few extra steps with these muffins; the cinnamon streusel, the cream cheese center, and of course the pumpkin muffins. They’re not easy mix and dump type muffins, but trust me, these muffins will be worth the extra steps.

The pumpkin muffin is so soft and full of pumpkin flavor and warm pumpkin spices. The inside is a creamy and sweet cheesecake mixture, and the tops are sprinkled with an easy cinnamon streusel. There is NO way I can ever eat just one!

Ingredients

• Cream Cheese Filling
• 1 bar (8 oz) cream cheese, softened
• 1 cup powdered sugar
• Pumpkin Muffins
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 2 cups granulated sugar
• 2 cups pure pumpkin (from a 28 oz can)
• 1 1/4 cup canola or vegetable oil
• Cinnamon Streusel
• 1/2 cup granulated sugar
• 5 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 4 tablespoons cold butter, cubed small

Instructions

1. Preheat oven to 350. Line two muffin tins with paper liners.
2. Make the cream cheese filling. Beat together the cream cheese and powdered sugar until well blended in a small bowl. Put it in the freezer to chill while you prepare the muffins. 
3. ....................................

for full recipes please see : https://togetherasfamily.com/pumpkin-cream-cheese-streusel-muffins/

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