Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy center, topped with a crunchy streusel. They’re the perfect fall treat!

Ingredients:

Muffins:

• 3 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can Libby’s easy pumpkin pie mix (32 oz)
• 1/2 cup vegetable oil
• 1/2 cup orange juice, apple juice, or water
• 2 large eggs
• 1 cup dried fruit (cranberries, dates, currants, or raisins) – optional

Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

Streusel Topping:

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• 1 teaspoon cinnamon
• 2 tablespoons chopped nuts (optional, pecans work great)

Directions:

1. Preheat and Prepare Tins:
   Preheat the oven to 400°F (200°C) and line your muffin tins with paper cups.
2. Mix the Dry Ingredients:
   In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
3. Mix the Wet Ingredients:
   In a separate large bowl, mix together the pumpkin pie mix, vegetable oil, juice (or water), and eggs.
4. Combine Wet and Dry Ingredients:
   Pour the wet pumpkin mixture into the dry ingredients, stirring just until combined. Do not overmix. If you’re adding dried fruit, fold it in now.
5. Fill Muffin Tins:
   Spoon the muffin batter into the paper-lined tins, filling each cup halfway.
6. Prepare the Cream Cheese Filling:
   In a medium bowl, combine the softened cream cheese, egg, and vanilla extract. Beat with a mixer until smooth.
   Transfer this filling into a zip-top bag and snip off one corner to create a piping bag.
7. Add Cream Cheese Filling to Muffins:
   Insert the tip of the piping bag about 1/4 inch into the center of each muffin and squeeze gently, adding about a teaspoon of filling into each one.
8. Make the Streusel Topping:
   In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Cut the butter into the dry ingredients using a pastry cutter, two knives, or your hands until it forms small crumbs. Stir in chopped nuts if desired.
9. Top the Muffins with Streusel:
   Sprinkle the streusel mixture evenly over the muffins.
10. Bake:
    Bake the muffins for about 15 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool and Enjoy:
    Allow the muffins to cool completely in the tin before removing the wrappers to avoid sticking. These muffins taste amazing warm or at room temperature.

Tips:

• Be sparing with the streusel topping at first to ensure you have enough for all the muffins.
• Make sure to let the muffins cool completely before removing from the wrappers, or the paper may stick.

These Pumpkin Cream Cheese Muffins are a delicious fall treat with their warm spices and creamy center!