Pumpkin and Cream Cheese Muffins with Pecan Streusel
INGREDIENTS
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For the Cream Cheese Filling:
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4 ounces cream cheese, softened to room temperature
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½ cup powdered sugar
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1½ teaspoons vanilla extract
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For the Streusel:
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½ cup all-purpose flour
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1/3 cup granulated sugar
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¼ cup pecans, roughly chopped
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½ teaspoon ground cinnamon
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3 tablespoons unsalted butter, melted
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For the Muffins:
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1½ cups all-purpose flour
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2 teaspoons pumpkin pie spice
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½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground cloves
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½ teaspoon baking soda
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½ teaspoon salt
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2 eggs
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1 cup granulated sugar
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1 cup canned pumpkin
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5 ounces (½ cup + 2 tablespoons) vegetable oil
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½ teaspoon vanilla extract
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