Adding streusel to the tops of your muffin batter before baking is never a bad decision.
In fact, I think it is always a good plan. Although I have been known to pick at the sides of a baked muffin until the whole top is gone, which is a bit gross for the next person coming along to try a fresh-baked muffin, so there’s that…
But otherwise, a good streusel topped muffin is my favorite. And it’s officially fall ya’ll, so let’s get on this pumpkin train! Or apple. Both are awesome.
I’m currently sitting in my hotel room in Spain. Paul’s at his conference and I’m trying to figure out what to do on day #1. I’m still jet-lagged so I think I’ll take it pretty easy. Luckily, “taking it easy” is Spain’s middle name. In front of my hotel is a giant beach that appears to go on for several kilometers with a few cafés along the way so I will be taken care of. I have a new book, sunscreen (safety first!) and a big sun hat on the ready.
But tomorrow, we explore! I can’t wait to see what this tiny town has to offer…and it’s definitely not going to be pumpkin. So sad!!
I really enjoyed these streusel topped beauties. The pumpkin muffin base is one of my absolute favorite recipes by itself, but I stuffed it with cream cheese like Annie’s Eats said I should, and topped the whole thing off with streusel. They are so comforting and perfect for fall!
- 8 oz. cream cheese, softened
- 1 cup confectioners' sugar
- 3 cups all-purpose flour
- 1 tbsp + 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp Kosher salt
- 1 tsp baking soda
- 4 large eggs
- 2 cups granulated sugar
- 2 cups pure pumpkin puree
- 1 1/4 cups vegetable oil
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 2 tsp ground cinnamon
- 6 tbsp butter, melted
- To prepare the filling, combine the softened cream cheese and confectioners' sugar in a medium bowl and mix until blended and smooth, about 3 minutes. Transfer the mixture to a piece of plastic wrap and shape it into a into a log. Smooth the plastic wrap tightly around the log and transfer it to the freezer to chill for at least 2 hours.
- Preheat the oven to 350 degrees F. Grease muffin tin or line with paper and set aside.
- In a medium bowl, whisk to combine the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt and baking soda.
- In a large bowl, beat together the eggs, sugar, pumpkin puree and vegetable oil until well blended. Add flour mixture and stir with a rubber spatula until just combined.
- To make the topping, whisk to combine the brown sugar, flour, oats and cinnamon in a medium bowl. Drizzle in the melted butter and mix everything together until combined with a fork. Set aside.
- To assemble the muffins, fill each muffin well with about 2 tablespoons of the pumpkin batter. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the streusel topping on the top of each muffin.
- Bake for 20-25 minutes, or until the tops of the muffins spring back when lightly pressed.
- Transfer to a wire rack and let cool completely before serving.
Recipe adapted from Annie's Eats