Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Work in the cold cubed butter using fingers or a pastry cutter until pea-sized clumps form. Set aside.
  3. Using a mixer, beat the softened cream cheese and 1/4 cup sugar until smooth. Mix in one egg and 1 tsp vanilla extract until velvety.
  4. In one bowl, whisk 2 cups flour, baking soda, baking powder, pumpkin pie spice, and salt. In another large bowl, whisk pumpkin purée, 1/2 cup granulated sugar, 1/2 cup brown sugar, vegetable oil, 2 eggs, and 1 tsp vanilla. Fold dry ingredients into wet until just combined.
  5. Spoon approximately 2 tablespoons of pumpkin batter into the bottom of each liner, filling them roughly halfway.
  6. Dollop 1 generous tablespoon of the cream cheese mixture directly into the center of the pumpkin batter.
  7. Top with another small scoop of pumpkin batter to partially cover the cream cheese filling.
  8. Sprinkle the cinnamon streusel generously over the top, pressing slightly to adhere.
  9. Bake on the center rack for 22–25 minutes until tops are deep mahogany gold and a toothpick inserted into the pumpkin part comes out clean.
  10. Cool in the pan for 5–10 minutes before transferring to a wire rack.