Pumpkin Cream Cheese Muffins

• FOR THE MUFFINS:
• 2 cups Plain/All-Purpose Flour
• 3/4 cups Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 2 Large Eggs
• 1/2 cups Unsalted Butter, melted
• 1 cup Greek Yoghurt
• 1 cup Canned Pumpkin Puree
• FOR THE CREAM CHEESE FILLING:
• 1 cup Cream Cheese, Softened
• 1/4 cups Sugar
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Plain/All-Purpose Flour
• FOR THE STREUSEL:
• 1/4 cups Unsalted Butter, Softened
• 1/2 cups Brown Sugar
• 1/2 cups Plain/All-Purpose Flour
• 2 teaspoons Ground Cinnamon

1. For the filling:
2. Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour. Set aside.
3. For the streusel:
4. Using a fork, mix together the butter, sugar, flour, and cinnamon until combined and crumbly. Set aside.
5. For the muffins:
6. Preheat the oven to 200u0b0C (390u0b0F). Line a 12-hole muffin pan with muffin cases, then set aside.
7. Whisk together flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
8. Whisk together eggs, butter, yogurt, and pumpkin puree. Pour wet ingredients into dry ingredients, and mix until just combined.
9. Divide the batter evenly between the 12 muffin cases, filling only 1/4 of the way. Pour a tablespoon of the cream cheese mixture into each muffin case, then top with the remaining muffin batter.
10. Sprinkle each muffin with the streusel topping, and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

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Taken from tastykitchen.com/recipes/breads/pumpkin-cream-cheese-muffins-3/ (may not work)