Ingredients:
- 1 ¾ cups (210g) all-purpose flour
- ½ cup (100g) light brown sugar, packed
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- 2 tsp (10g) pumpkin pie spice
- 1 cup (245g) pumpkin purée
- ¼ cup (60ml) Greek yogurt, plain
- 1 large egg
- ¼ cup (60ml) coconut oil, melted
- 1 tsp (5ml) vanilla extract
- 4 oz (115g) cream cheese, softened
- 2 tbsp (25g) maple syrup
- ½ tsp (2.5ml) vanilla extract
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) brown sugar
- 1 tsp (5g) ground cinnamon
- 3 tbsp (42g) cold unsalted butter, cubed
Instructions:
- In a medium bowl, beat the softened cream cheese, maple syrup, and vanilla extract until velvety smooth. Transfer the mixture to a piping bag or Ziploc bag with the corner snipped and refrigerate for 15 minutes to firm up.
- Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together all-purpose flour, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a second bowl, blend the pumpkin purée, Greek yogurt, egg, melted coconut oil, and vanilla extract until combined.
- Gently fold the wet ingredients into the dry ingredients until just moistened; do not overmix.
- Prepare the streusel by mixing together flour, brown sugar, ground cinnamon, and cold cubed butter using a fork or pastry cutter until a sandy crumble forms.
- Using the sandwich technique, fill each muffin liner one-third full with batter, pipe a dollop of the chilled cream cheese filling into the center, cover with more batter, and top with a generous pinch of streusel.
- Bake for 25 minutes or until a toothpick inserted into the cake portion comes out clean. Allow to cool slightly before serving.