These muffins include all the best parts of fall and the best parts of a muffin. Taking a classic and amping it up with decadent filling and an oatmeal streusel makes this a not-to-be-missed fall necessity.
Ingredients
- For the filling:
- - 3 tbsp butter
- - 8oz cream cheese
- - 1 cup powdered sugar
- - 1/2 tsp cinnamon
- For the Muffins:
- - 3 cups flour
- - 1 tsp cinnamon
- - 1/2 tsp nutmeg
- - 1 tbsp pumpkin pie spice
- - 1 tsp salt
- - 1 tsp baking soda
- - 1 1/2 cups sugar
- - 15 oz pumpkin (1 can)
- - 3/4 cup vegetable oil
- - 4 eggs
- For the struessel topping:
- - 1/3 cup flour
- - 1/2 cup brown sugar
- - 6 tbsp melted butter
- - 1 cup old fashioned oats (not quick cook)
- - 1 tsp vanilla extract
Instructions
- In a small pan, melt the butter over low heat until melted and starting to bubble. move the butter continuously until light brown solids start to form at the bottom of the pan, about 4-6 minutes. Remove from heat and immediately add to bowl with other three filling ingredients. Hint: use a spatula to get all the buttery brown bits out of the pan!
- Preheat over to 350 degrees Fahrenheit.
- With a stand or handheld mixer, beat the cream cheese, sugar, butter, and cinnamon until evenly combined, about 3-5 minutes.
- Scoop the mixture onto a sheet of plastic wrap (or parchment paper) and form into a log about 1 1/2 inches in diameter. Wrap it tightly and twist and tie the ends. Freeze for 1-2 hours.
- Combine all dry ingredients in a bowl- flour, baking soda, cinnamon, nutmeg, pumkin pie spice, salt, and sugar.
- In a separate bowl, combine all wet ingredients- Pumpkin, oil, eggs.
- For the streusel, melt the butter in a microwave-safe bowl for 20-30 seconds or until melted. Add flour, oats, and vanilla. Mix until evenly combined.
- Grease a muffin tin (I used pam for baking), or use baking cups.
- Combine wet and dry ingredients- use that buttery spatula! Once combined, fill each cup about 1/3 of the way full with batter.
- Remove the cream cheese log from the freezer and cut it into 24 equal pieces. Put one piece in each baking cup, pressing down slightly. Cover with batter so each cup is 2/3 to 3/4 of the way full.
- Sprinkle each muffin with 1-2 tbsp streusel. Press slightly so it sticks to batter.
- Bake for 25-30 minutes, or until an inserted toothpick can be removed cleanly.
- FEAST!