Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (10g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs (100g)
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, and all spices. In a separate medium bowl, beat the melted butter and sugar until combined, then stir in the eggs, pumpkin puree, and vanilla. Gently fold the wet ingredients into the dry until just combined.
  3. Using a hand mixer, beat the softened cream cheese and sugar until velvety and smooth. Add the egg and vanilla, mixing on medium speed until the filling is creamy and free of lumps.
  4. Spoon about 2 tablespoons of pumpkin batter into the bottom of each muffin liner. Top with 1 generous tablespoon of the cream cheese filling, and finish by spooning more pumpkin batter over the top to seal the center.
  5. If using streusel, pinch the flour, brown sugar, and cold butter together with your fingers and sprinkle a pinch on top of each muffin.
  6. Bake for 18–22 minutes until the edges are set and a toothpick inserted into the pumpkin part comes out clean.