Pumpkin Cream Cheese Muffins with Streussel Topping

from Tried and True Yummy Recipes

Filling:
1 package (8 oz.) cream cheese
1 cup powdered sugar

Muffins:
2 cups pumpkin puree
1 cup brown sugar
1 cup sugar
1-1/4 cups oil
4 eggs
3 cups flour
1 TBS. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda

Streusel:
1/2 cup sugar
1/4 cup flour
1-1/2 tsp. cinnamon
4 TBS cold butter, cut in cubes

1.  For filling mix cream cheese and powdered sugar until smooth.  Roll in a log on plastic wrap or tinfoil sprayed with cooking spray.  Make sure that the diameter is small enough to fit in a muffin tin. Wrap the log up tightly and put in freezer until froze, 1 to 2 hours.

2.  Preheat oven to 350℉.  To make muffins.  Mix oil, eggs, sugar, brown sugar, and pumpkin puree together until well combined.  Add dry ingredients until just moistened.

3.  Line muffin tins with cupcake liners.  Then spray with cooking spray. (I got 30 muffins)  Fill 1/3 full with dough.  Cut filling in 30 pieces and lightly press filling in batter in each muffin cup. Top with remaining batter.

4.  In a small bowl mix streussel ingredients together with two forks or pastry blender until crumbly.  Evenly top muffins with streussel.

5.  Bake for 18-20 minutes or until toothpick inserted in center comes out with moist crumbs on it. (Mine took a little longer).  Let cool and enjoy.

Yield: 2-1/2 dozen