Pumpkin Cheesecake Muffins

The pumpkin and cream cheese combination is one of my favorite!  The thing I love about pumpkin is that it keeps everything so moist.  This recipe is from Bake at Midnight.


Muffin Batter:
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tbsp pumpkin pie spice
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup plus 2 tbs vegetable oil

Streusel Topping:
1/2 cup sugar
5 tbs flour
1 1/2 tsp cinnamon
1/4 cup cold butter (cut into pieces)

Filling:
8 oz cream cheese (softened)
1/4 cup sugar
2 tbs flour

First, beat together the filling ingredients and place in the refrigerator to chill.  Heat oven to 350. In a large bowl combine the flour, baking soda, salt, nutmeg, cinnamon and pumpkin pie spice.  In a separate bowl beat together the eggs, sugar, pumpkin puree and vegetable oil.  Add the wet ingredients into the dry and stir until combined and set to the side. In a small bowl combine the sugar, flour and cinnamon. Cut in the butter until it has created a coarse crumbly mixture.  Line a muffin tin with muffin liners and grease.  Place a tablespoon full of batter into the cups.   Drop a small spoonful of cheesecake filling into each muffin then top with the remaining batter.  Sprinkle with the streusel topping. Bake for 20 to 25 minutes.  Remove from oven and let cool for 5 minutes before removing from the muffin tin.