Pumpkin and Cream Cheese Muffins with Pecan Streusel

Hopefully you aren't sick of pumpkin yet because this might be the best recipe thus far!!  If there is one thing that makes it on your brunch menu this holiday season, it should be these muffins.  I never even got the chance to try one but I brought them to work and everyone raved... and they were gone in less than two hours.  

I decided to make mini muffins.  I ended up with 24 mini muffins PLUS 6 normal size muffins.  Depending on how many people you need to serve, this is a good option. 

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Source:  found on Brown Eyed Baker

Yield: 12 muffins OR 24 mini muffins + 6 normal sized muffins

Prep Time: 15 minutes, Inactive Prep Time: 2 hours, Bake Time: 20 minutes

For the Cream Cheese Filling:

4 ounces cream cheese, softened to room temperature

½ cup powdered sugar

1½ teaspoons vanilla extract

For the Streusel:

½ cup all-purpose flour

1/3 cup granulated sugar

¼ cup pecans, roughly chopped

½ teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

For the Muffins:

1½ cups all-purpose flour

2 teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon baking soda

½ teaspoon salt

2 eggs

1 cup granulated sugar

1 cup canned pumpkin

5 ounces (½ cup + 2 tablespoons) vegetable oil
1/2 teaspoon vanilla extract

Directions

1. Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.

2. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.

3. Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.

4. Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.

6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.

8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.

9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.