These Muffins Taste Like a Pumpkin Roll

My pumpkin cream cheese muffins are stuffed with a cream cheese filling and topped with my easy (no pastry cutter needed) streusel. They're perfectly spiced and moist--such a fun fall breakfast treat!

Recipe: https://sugarspunrun.com/pumpkin-crea...

Ingredients
Streusel
3 Tablespoons butter melted
½ cup all-purpose flour (63g)
⅓ cup brown sugar tightly packed (75g)
1 Tablespoon sugar
¾ teaspoon ground cinnamon

Cream Cheese Filling
8 ounces cream cheese softened to room temperature (225g)
⅓ cup sugar (65g)
½ teaspoon vanilla extract

Pumpkin Muffins
¾ cup butter softened (165g)
½ cup sugar (100g)
¼ cup brown sugar packed (50g)
2 large eggs lightly beaten (room temperature preferred)
1 cup pumpkin puree (225g)
1 ½ teaspoon vanilla extract
2 Tablespoons milk (30ml)
1 ¼ cup all-purpose flour (150g)
2 teaspoons pumpkin spice
½ teaspoon ground cinnamon
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt

Instructions
00:00 Introduction
00:17 Preheat oven to 375F and line a 12 count muffin tin with paper liners.
Cream Cheese Filling
00:21 In a medium-sized bowl, combine cream cheese, granulated sugar and vanilla
01:00 Stir until smooth. Set aside.
Muffins
01:23 In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
01:59 Add eggs, one at a time, beating until combined.
02:05 Stir in pumpkin puree and vanilla extract until well combined.
02:26 Add milk and stir. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
02:49 In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
03:17 Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
03:39 Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner.
04:48 Drop a heaping tablespoon of cream cheese filling over the pumpkin batter, and then drop more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling ¾ of the way full.
Streusel
05:50 Prepare the crumble first by whisking together flour, sugars and cinnamon.
06:24 Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.
06:51 Top with prepared streusel and transfer to oven.
07:12 Bake on 375F for 23-25 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs.
07:23 Allow to cool and then sprinkle with powdered sugar if desired and enjoy.

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