Pumpkin Cream Cheese Muffins

These muffins are way better than the traditional “pumpkin-spice” combination! The smooth cream cheese filling is perfectly married to the soft pumpkin muffin. Enjoy fall with this great recipe!

Ingredients for muffins:

1 c. pumpkin puree

1/2 c. sugar

1/3 c. brown sugar

1/2 c. olive oil

1/4 c. buttermilk

2 eggs

1 t. vanilla extract

1.5 c. flour

1.5 t. cinnamon

1/2 t. ground ginger

1/4 t. ground nutmeg

1/8 t. ground cloves

1/2 t. baking soda

1/2 t. salt

Ingredients for filling:

8 T. cream cheese, softened

1/3 c. sugar

1.5 t. vanilla extract

Ingredients for streusel topping:

2/3 c. flour

1/4 c. brown sugar

1 t. cinnamon

5 T. butter

Ingredients for glaze:

2 T. cream cheese, softened

1/2 c. powdered sugar

1/2 t. vanilla extract

2 t. milk

Directions:

For the muffins: Mix the first seven ingredients for the muffins in a mixer. Combine the dry ingredients in a separate bowl. Slowly add the dry ingredients into the mixer, just until combined.

For the filling: Beat all the ingredients together until smooth.

For the streusel: In a small bowl combine the dry ingredients; cut the butter into the mixture until it is coarse and crumbly.

For the glaze: Whisk together the ingredients until smooth; add more milk if it’s too stiff.

To assemble: Grease a muffin pan. Fill each cup with a heaping tablespoon of batter, a tablespoon of filling and another heaping tablespoon of batter, in that order. Cover each muffin with 1.5 tablespoons of streusel. Bake at 350 for 25-27 minutes. Cool and then drizzle with glaze. Enjoy! Yield: 15 muffins

• Credits to Ginger