These pumpkin muffins are elegant, and relatively simple to make. Use silicone muffin-cup liners. These were a HUGE discovery for me. They work amazingly well.
Ingredients
streusel topping:
30g flour
2 tbsp brown sugar
2 tbsp rolled oats
pinch of salt
2 tbsp butter
filling:
8 oz cream cheese
2 tbsp sugar
0.5 tsp vanilla extract
muffin batter:
1 cup pumpkin puree
2 eggs
1/3 cup dark brown sugar
3 tbsp vegetable oil
2 tbsp honey
0.5 tsp salt
1.5 tsp pumpkin pie spice
1 tsp vbaking powder
0.5 tsp baking soda
1/3 cup milk
180g flour
Preparation
Line 12 standard muffin cups.
Preheat oven to 400F.
Heat the cream cheese to soften, then whip in sugar, salt, and vanilla.
Melt the butter and mix in the streusel ingredients.
Whisk the wet ingredients for the batter with the sugar, honey and spice, then fold in the dry ingredients.
Scoop two tbsp into each muffin cup, then add about 1 tbsp of cream cheese. Then top with another 2 tbsp of batter in each.
Sprinkle with streusel topping.
Bake for 18-20 minutes, until done! Cool on a cookie rack completely.
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