Streusel topped, Cream Cheese filled Pumpkin Muffins

{oh yes, i went there}
Truth be told, these pictures were taken a while ago... I'm just THAT lame. Nonetheless, they are still amazing and you should just stop looking for another pumpkin bread recipe right now. This is, hands down, the best recipe I've ever put into my mouth. Ever. Pumpkin bread is my #1 favorite food, and I've tried many different recipes. This one is my absolute favorite! You can use this recipe for pumpkin bread with small or large loaf pans (50 minutes baking for large loafs) or cupcakes/muffins... you could probably even use a bundt pan. It's pretty versatile!

Ingredients:
1 15oz can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cup white sugar
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

Cream Cheese Filling:
4 oz cream cheese, softened
1/2 cup powdered sugar
1 1/2 teaspoon vanilla


Streusel:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4cup pecans, roughly chopped
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted



Directions:
Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.

Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.

Preheat oven to 350F, and line muffin pan with muffin tins. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. 

Remove cream cheese from freezer, and cut into 12- 1 inch cubes. Scoop a small amount of pumpkin batter into the prepared muffin tins, placing one cream cheese cube on top. Add a little more batter to cover cream cheese, should be no ore than 2/3 full. 

Sprinkle with streusel, and pop them in the oven for 20-25 minutes, or until golden brown. Let cool in the pan for 10 minutes before turning out onto a cooling rack. Store in an air tight container. 

 So freaking good... and can I just add, these make GREAT gifts to neighbors and friends- perfect for the holidays!


Source:
Downeast Maine Pumpkin Bread - Allrecipes.com
Browned Eyed Baker - Pumpkin and Cream Cheese Muffins with Pecan Streusel