4tablespoonsunsalted butter, softened at room temperature
Filling
1cupcream cheese, brick style, softened at room temperature
¼cupgranulated sugar
½teaspoonvanilla extract
Muffins
1cuppure pumpkin puree
2large eggs, room temperature
½cuppacked light brown sugar
3tablespoonsvegetable oil
¼cuphoney
½teaspoonsea salt
1 ½teaspoonspumpkin pie spice*
1teaspoonbaking powder
½teaspoonbaking soda
⅓cupmilk, room temperature
1 ½cupsall-purpose flour
Instructions
Preheat the oven to 400°F and line a 12-cup standard muffin pan.
Make the streusel by whisking together the flour, sugar, oats, and salt. Cut in the butter using a fork or pastry cutter. Set aside.
Make the filling by beating together all the ingredients until smooth and creamy. Set aside.
In a large bowl, whisk together the pumpkin, eggs, sugar, oil, honey, salt, spices, baking powder, soda, and milk.
Add the flour all at once and whisk just until combined
Drop 2 tablespoons of batter into the prepared muffin cups. If needed, use the back of a spoon to spread the batter to cover the bottom. Top with 1 tablespoon of filling, followed by an additional 2 tablespoons of batter. Sprinkle with streusel.
Bake for 18 - 20 minutes until a toothpick inserted into the side of the muffin comes out clean.
Let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
Notes
*If you don’t have pumpkin pie spice handy, substitute by combining 1 teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground ginger.