Ingredients:

  • 1.75 cups (210g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 2 tsp (10g) pumpkin pie spice
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 0.75 cup (150g) packed dark brown sugar
  • 1 cup (245g) pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened to room temperature
  • 0.25 cup (50g) granulated sugar
  • 1 large egg yolk
  • 0.5 tsp (2.5ml) vanilla extract
  • 1 pinch of salt
  • 0.33 cup (40g) all-purpose flour
  • 0.25 cup (50g) brown sugar
  • 2 tbsp (30g) cold unsalted butter, cubed
  • 0.5 tsp (2.5g) cinnamon

Instructions:

  1. Preheat oven to 425°F (218°C) and line a standard 12-well muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk melted butter and brown sugar. Beat in pumpkin puree, eggs, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Beat softened cream cheese and granulated sugar until light and fluffy.
  6. Mix in the egg yolk, vanilla, and salt, beating on medium-high until velvety.
  7. Combine streusel ingredients (flour, brown sugar, cold butter, cinnamon) until crumbly.
  8. Fill each muffin liner 1/3 full with pumpkin batter.
  9. Spoon 1 generous tablespoon of the cream cheese mixture directly onto the center of the batter.
  10. Top with remaining pumpkin batter and a sprinkle of cinnamon streusel.
  11. Bake for 20 minutes or until a toothpick inserted into the pumpkin part comes out clean.