Pumpkin Cream Cheese Muffins
8 oz. cream cheese {one block} softened
3/4 cup confectioners’ sugar

3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ginger
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
1 can {15 oz.} pumpkin puree
1¼ cups vegetable oil

½ cup sugar
5 tbsp. flour
1 tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Combine the cream cheese and confectioners’ sugar in a bowl and mix until well blended and smooth.

When ready to make muffins, preheat the oven to 350˚ F. Line muffin pans. In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium speed until blended. With the mixer on low, add the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl and whisk to blend dry ingredients. Add in the butter pieces and cut into the dry ingredients with two forks until the mixture is coarse and crumbly. You can also use a cheese grater to grate butter to get small pieces.

Fill each muffin well with just enough batter to cover the bottom of the liner (1-2 tablespoons). Place small scoop of cream cheese filling into 24 equal pieces. Top with remaining batter and cover cream cheese completely. Sprinkle topping on each of the muffins.

Bake for 20-25 minutes. Transfer to a wire rack and let cool. Enjoy!