Pumpkin Muffins With Cream Cheese Streusel Topping

These pumpkin muffins are topped with a sweet cream cheese mix and streusel. I like to add chocolate chips as well, when my sweet tooth takes over. They are a little complex, but they are the best treats on a cool autumn morning or day!

• Ready In: 45 mins
• Yields: 18 muffins

Ingredients

• 2 1⁄2 cups all-purpose flour
• 2  cups brown sugar
• 2  teaspoons baking powder
• 2  teaspoons ground cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 2  eggs
• 1 1⁄3 cups canned pumpkin
• 1⁄3 cup olive oil (NOT virgin or extra virgin)
• 2  teaspoons vanilla extract
• 1  cup  semi-sweet chocolate chips
• 8  ounces cream cheese
• 1  egg
• 1  teaspoon vanilla extract
• 3  tablespoons brown sugar
• 4 1⁄2 tablespoons all-purpose flour
• 5  tablespoons white sugar
• 3⁄4 teaspoon ground cinnamon
• 3  tablespoons butter
• 3  tablespoons pecans, chopped

Directions

1. Preheat oven to 375°F.
2. Cream cheese topper: Beat cream cheese until slightly soft. Add 1 egg, 1 tsp vanilla extract, and 3 tbs brown sugar. Beat until mostly smooth (lumps are OK). Put in the refrigerator to allow it to firm up.
3. Streusel: Mix 4.5 tbs flour, 5 tbs sugar, 3/4 tsp cinnamon, and pecans. Add 3 tbs melted butter and cut it in with a fork until crumbly.
4. Sift together 2.5 cups flour, 2 cups brown sugar, baking powder, cinnamon, ginger, all spice, nutmeg, and salt.
5. Make a well in the center of the dry mixture and add 2 eggs, pumpkin, olive oil and 2 tsp vanilla extract, then beat together until smooth.
6. Optional: Add 1 cup chocolate chips to mixture and fold in with a spatula.
7. Place pumpkin mixture in muffin cups about 1/2-2/3 full.
8. Make a hole in the middle of the muffin mix, then add about 1 tablespoon of the cream cheese mixture, trying to keep cream cheese from touching the paper cup.
9. Sprinkle on the streusel topping.
10. Bake for 20-25 minutes.
11. Remove from oven and allow to cool on a rack.