Pumpkin Muffins with Cream Cheese Filling

It's been a while since I've posted a recipe here that isn't for a toddler. My friend Amanda's birthday is today and she is a pumpkin lover, so I thought that I would surprise her with these muffins. They are so good-- lots of pumpkin spice with a sweet cream cheese center and a crunchy cinnamon topping. They are a little time intensive because there is a batter, filling, and topping-- but they are worth it!

Pumpkin Muffins with Cream Cheese Filling
*Makes 2 dozen*

Batter Ingredients:

3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tbsp pumpkin pie spice
2 cups sugar
4 eggs
1 15oz can pumpkin puree
1 1/4 c vegetable oil

Filling Ingredients:

1 8 oz block of cream cheese, softened
1 cup powdered sugar
1/2 tsp pumpkin pie spice

Topping Ingredients:

1/2 cup sugar
5 tbsp flour
1 tsp cinnamon
4 tbs cold butter, cubed

Preheat oven to 350*

For the muffins:
In the bowl of an electric mixer, combine eggs, sugar, oil, and pumpkin. Mix on low with the paddle attachment until just combined.
In a medium sized mixing bowl, add all dry ingredients and whisk to combine.
With the mixer on low, add dry ingredients to the wet and mix until well incorporated.

For the filling:
Combine softened cream cheese, pumpkin pie spice, and powdered sugar in a small bowl. Mix until well blended. This was enough to put about 2 tsp of filling in each muffin. If you like a lot of filling, then double the recipe.

For the topping:
Whisk together dry ingredients. Add butter and use a pastry blender (or 2 forks) to combine until mixture is nice and crumbly.

To assemble: Spoon about 2 tbsp of batter into the bottom of a lined cupcake tin. Add 2 tsp of the filling mixture to the center of the cupcake. Cover with an additional 1-2 tbsp of batter. Sprinkle a generous amount of the cinnamon mixture on top.

Bake for 20-25 minutes, or until the tops are set and spring back when pressed.

Enjoy these straight out of the oven!!